answer:I always eat with a knife and fork, unless the whole meal is finger-food (or, obviously, spoon-based) I’m very happy to eat my meal however the chef chooses to display it. If it’s in wedges, it’s no burden to cut to size, and I can enjoy the visual appeal of the fresh vegetables. With a chopped salad you’re likely getting the least fresh veggies the night before they had to be thrown away anyway, coated in enough dressing and seasoning that you can’t tell the difference.