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Your ideal finish for gifting and or enjoying with friends is as clear as possible.
That being said it is not the end of the world to have a bit of sediment. Yet I find people a bit squeamish when they encounter the sediment being disturbed in the bottle.
Hopefully that is changing. Hefeweizens are pretty popular these days, and those are most definitely cloudy and yeasty. I'm still waiting for the day when folks realize "hefeweizen" is not a producer of beer like Miller, but hey one step at a time. [last night: we've got Sierra Nevada (they always mean Pale, waiting on that one too), Fat Tire (hey that's descriptive!), and hefeweizen. whaddayamean what kind of hefeweizen? it's hefeweizen! (from the tap shape it was Widmer, hard to be sure from where I was sitting)]
As far as homemade stuff being cloudy, I find most people don't even notice. You get the crowd who drinks it right from the bottle even though I directly say "you should pour that into a glass". And if you make just one pour from the bottle, usually not that much yeast comes out (talking beer here). Just tell them it's supposed to look like that.
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