The way I do mine is I ferment around mid 40s till I think its almost done then I take it out of the fridge for a couple days and let it warm up to 55-60? whatever the temp in my garage is in the winter. Then after 2-3 days of that, back into the fridge and just turn the temp down a degree or two every couple of days till it gets to just above freezing. Then after a couple weeks really cold and the yeast has crashed out, I'll rack it into a carboy and put it back in there to stay for an indetermined period of time - it varies, basically I let it sit in there till I finish the keg that I want to put it in and am nearly out of similar beer to drink. So after anywhere from 2-3 weeks maybe up to 7-8 months of sitting in the fridge lagering, I'll keg it up. I use the same fridge for holding the kegs as I go for lagering which is not ideal because I have some Ales and generally they're not supposed to be served so cold - but I make do with what I have. I try to drink the Ales while the Lager is in the primary ferment and the temps are mid 40s-low 50s. Right now I have more Ales on taps than Lagers, and that needs to change because I drink a lot more Lager than Ale beer, that was kind of bad planning on my part but I've ended up with 2-3 big Ales and even though they're good, I'd much rather drink light hybrid type beers or Crisp Lagers where I can have 5-6 glasses or more and keep going - with my IPAs, APAs, and Browns might be able to have a second glass but generally to filling to drink.
Anyway, you make do with what you got you know ? If you can't get down to 30s, no need to fret about it.