Fingers are perfectly accepted for hors d’oeuvres without sauces, artichokes, corn on the cob, avocados, spare ribs, bread, and (in the South) fried chicken. Clams, oysters, shrimp, and lobsters usually require that shells be removed, so you need hands and a seafood fork. Pasta can be eaten either with a fork and spoon combination or by cutting the pasta into short lengths and then using just a fork.