Yeast addition when bottling lager

[BlindFaith]

I have a lager that has been lagering @ 33F in the secondary for 30 days. It sat in primary for 3 weeks @ 55F. My question is should I add a little yeast when bottling? I have read that 30 days is not really long enough to worry about lack of yeast, but I am looking for input from you guys first.

 

[WesleyS]

I personally have never added yeast when bottling my lagers and they carbed up just fine.
Some people do for extra assurance, though.