I agree with only racking to secondary if the beer needs it, ie a fruit addition or a beer that needs aging. My beer stays on the yeast 3-ish weeks, then goes into kegs for conditioning. The clear, "stuff" settles and they go in the keggerator.
There is ONE exception that is working it's way into the above scenario: If the beer has to travel. This summer I brought 11 kegs with me on vacation, and they rode in the trailer, and then in the beer cart. Needless to say that whatever was in the bottom got stirred up. So, for future "mobile beer" I plan on getting organized enough ahead of time where I can spend three weeks on the yeast, and another 3-4 in either a carboy or a keg, and then when perfectly clear get transferred to another keg.