I've not long been doing gelatine fining as just sort of an experiments and, when I bottle the left over from the fermenter that won't go into the keg, I find the gelatine has a real advantage in the bottles. The yeast cake in the bottles compact down really, really well and stay stuck to the bottom of the bottle better. So when you have someone do an aggressive pour, you can stop them in time so they don't get that slug of yeast in the glass.
Beer has to be cold though for it to work its magic.
cheers
Simon