In general there is no reason to do this as it just prolongs the settling out of all the yeast. If you had good yeast health going into the bottling phase all should be fine.
I don't like to intervene with the process any more than necessary, unless something out of the ordinary occurs.
If your bottles don't carb up, or they seem inconsistantly carbonated, or you over chill the bottle due to poor storage prior to carbing; these are times when I'll try to rouse the yeast. But even then I wouldn't shake them.
Upside down with gently swirling would be the best way.
A saftey note regarding glass and carbed bottles: You really have no idea if a glass bottle is carbed up until you open it. Its very conceivable that if you have some bottles that are flat and some that are carbed due to poor sugar distribution you might have some very highly carbed bottles sitting there along side flat ones. Starting to shake them because one suspects the yeast is just not doing its job may lead to a burst bottle. If a beer is overcarbed, and you agitate it, and rouse up all that wonderful nucleating yeast sediment in the bottle you could be create an explosive glass hand grenade. So use a towel and cover each bottle if you suspect that type of danger.