First of all, hold off on judgement until the beer is done. If everything tastes OK in the end, then no harm/no foul. Second, it's always best to let primary fermentation complete on the full yeast cake, along with some extra time for some warm conditioning so the yeast can clean up byproducts like diacetyl.
Everyone is different, but for my normal gravity lagers I pitch at 45F, then let it free-rise to 50F for 5-7 days. From there I bump it a degree or two every day or two. I pull it from the fermentation chamber around day 14, and let it d-rest at room temp for 2 days. At that point I take a taste sample. If everything tastes good, I cold crash at 30F for 3-5 days, then transfer to a keg for lagering (with gelatin if needed). Because I wait until the yeast is completely done before lagering, I don't feel the need to lager on the yeast.