What kind of yeast are you using? Is it a true lager yeast? That'll determine a couple things you might do differently towards the end of active fermentation - or even IF you want to rack to secondary at all (many of us don't).
As for dry hopping, it's up to you. To some extent, the longer you leave the hops in there, the stronger the aroma will be. I tried a friend's brew over the weekend that was accidentally dry hopped for 3 weeks (he meant to leave it on for 1 week and... something happened... don't ask me!). His was a Black IPA, so it was absolutely to style (strong hop aroma and everything) and it made for a great beer.