No cold weather down here, so I have a converted freezer with a temp controller on it. The upside is I can cold crash and brew lagers all year round.
Basically, I will bring the wort down to 50F then pitch the yeast (or whatever temp is lowest for the yeast I am using). I sample about every 5 to 6 days until I'm under 1.020 then let the temp rise to 65F for a dicetyl rest. Once it hits 65, I wait 24 hours then start knocking the temp down by 3F about every 18 hours until I get to my desired lager temp, which is usually 45F. Then I wait for at least a month before kegging.
All that said, I know some people who will keg after the dicetyl rest and let it lager in the keg. Their beer tastes just fine.
Also, if I have plenty of beer on hand I will lager at 38F instead of 45F but for twice as long. Basically, the lower you go the longer you need to lager. If you don't do a dicetyl rest then you have to add time to lagering.