My primary fermenter is an SS Stainless Brew Bucket which has a small conical section below the spigot. That's usually enough volume to hold the trub, and if it isn't, I can always dump the first bottle or two that get a bit of trub. Better yet, I can follow Sneezle's example and serve them in a ceramic mug (Sneezles has a gift for eliminating the unnecessary and simplifying things!)
Most fermenters with a spigot have enough space below the spigot for almost all of the trub. Even if the trub layer extends above the bottom of the spigot, you should only get trub in the first few bottles; dump them or deal with a little more debris in the bottom of the bottle.