If you were asking me while I was still in school I would say I use my carving fork for "elegantly" twisting long pasta onto the serving plate, neatly placing objects onto a plate (using the tines as a guide), removing roasts to a carving board (by sticking the fork underneath to steady it while you use tongs to lift it), etc. We were taught to carve using a gloved hand to steady the roast - "NEVER stick anything into it before or while carving or it will disturb the juices!"
Tongs were used for everything else.
So what do I do now? I use my carving fork for carving and my tongs for everything else.