In short, my beer will clear just fine with time and usually the last glass is crystal clear but I want to get the rest of the keg clearer.
Are you cold-crashing? By which I mean taking the beer from fermentation temp to near-freezing in as little time as possible.
That's the real key. Get it to as close to freezing as possible without actually freezing it. Then after a few days (giving the chill haze a chance to form), fine it with gelatin. This is what I do routinely, even though I later raise to a more palatable serving temperature.
I've never had a brew that didn't drop bright within a day or two of adding gelatin finings to the near frozen brews....not even massively
hopped ones, and regardless of my yeast choice for the fermentation.
Clearfine is great for this...but the inexpensive Knox Unflavored Gelatin
from your local supermarket shelf works almost as well (it just takes an extra day or so). This is based on my experience...YMMV, of course.