Clearing your beer may give it less of a "yeasty" taste. This is more appropriate for some styles than others. I find that particularly when using Wyeast 2565 Kolsch the flavor will benefit from some time in the fridge before drinking. IMO beers that have been cold conditioned a bit often tend to have a cleaner, more crisp flavor.
As for clarity, you can also achieve this with a nice long time in secondary, if you don't have space in your fridge. Cold crashing for 24 hours between primary and secondary and/or between carboy and keg can lead to a substantial reduction in the amount of trub entering the new vessel and improvement in final clarity.
It's a nice thing to do if you have the fridge space and the inclination to move your beer. If not, no big deal.