Forks are used to hold food in place, skewer it and lift it to the mouth. The size used depends on the course. Small forks are used for entree and desserts and larger ones for main courses. Snail forks are small with 2 tines, oyster forks have 3. Fish forks are wider for lifting, as the flesh breaks when skewered. Carving forks are used to secure meat while slicing. Lobster picks are used to remove the leg meat.