While I can't say I've had any problems with US-05, it certainly is slower and a bit more sluggish than WYeast 1056. But thinking back to the one or two small test batches that I pitched to, I still had solid fermentation — sluggish to start, but still did alright.
If you're really concerned about it, I'd recommend making a yeast starter for recipes of an OG of 1.050–1.060 or higher, and coordinating your brew/pitch day so that you're pitching the yeast starter about 48 hours (give or take 24, or when the yeast is still active and you're just reaching high kroisen in your starter) after having made up your starter. That should get you going with a healthy start to your fermentation with yeast that are ready to hit the ground running.