Amylo is something of a final desperate step. It's used in a lot of kit lagers to rip through some of the "body" sugars, as explained by G.L. Using it just to restart a stuck ferment risks changing the flavour profile, albeit slightly, and I believe can actually leave the unfermented sugars from the stuck ferment still unfermented again having an effect on flavour and actually risking bottle bombs as well. (I'm sure I read that last bit somewhere, but couldn't find it on a quick search, so correction/confirmation is accepted/appreciated.)
You should try to correct a stuck ferment firstly by correcting the problem which got it stuck. The two most common are probably temperature - especially in colder weather - and yeast flocculation.
I'd suggest the steps you take are to raise the temperature slightly, and gently rock the fermenter to resuspend yeast.
Next step is to pitch a little more yeast, especially a high attenuator.
Again, as G.L. pointed out, Kai took these steps before resorting to amylo.
Amylo would be something that I'm personally unlikely to ever use.
Edit: Another important factor - again in colder weather - is to make sure you are reading SG at the appropriate temperature. Taking an SG at a colder temperature than your hydro calibration temp will raise the SG and may well appear to indicate a stuck ferment.