I agree that if you are worried about cloudy cider or sediment in your bottles, it's best to use a yeast that will flocculate well. I disagree that you need to let it sit for 3 months on the lees. (but that's just my opinion)
I usually rack to secondary around 2 weeks and my nottingham ale yeast leaves what looks like pudding on the bottom. It takes a lot to really disturb it. Then in the secondary, I get only a dusting in the bottom. To get it even more clear, you could always rack it again. That said, my impression so far is that the more you rack it, it takes a LOT longer to carb it since there aren't as many yeast cells in suspension. I still get a little dusting in each bottle from the priming sugar.