Question about yeast

I’m on my second batch, (Waldo Lake Amber Extract Kit), and things are going well. My questions is; Is there a condition where one might think about pitching a second packet of yeast? Would there be enough sugars to sustain further fermentation? Would you consider doing this if the initial pitch didn’t kick off?

Pretty much the only situation where I would consider pitching more yeast would be if the original yeast didn’t take off after 72-96 hours. Otherwise, your initial pitch should be sufficient for almost any beer, assuming you pitch the correct amount of healthy yeast initially.

Thanks! Just trying to get educated.