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I think the "R" is pretty self-evident: when in use, your fingertips look like prongs (visualize a prong-set diamond solitaire). I'm dubious about the "tongs" part, though. Personally, I would advocate "frongs" = finger prongs.
Anyway, I'm sitting on the trongs fence: I wouldn't mock someone using them, but I wouldn't buy a set for myself.
In an ideal world, every eating establishment would bring hot towels to wipe one's hands before eating. (imho, it's the 2nd best thing about high end sushi bars.) I agree with phil_jones: Eating with one's hands enhances the experience. And, most U.S. eateries have someplace to wash up after eating.
Q: Do they protect against heat? THAT would be a great advantage.

I LOVE the lipton and sour cream, I actually had an urge for it last night and made a double batch, YUM!!!
I've never been big on guac... sorry, but it's too baby diaperish for ish (me)...

When making Lipton Onion dip, I use half sour cream and half mayo, and I add 4 or 5 roasted garlic cloves. YUM! the mayo takes away some of that viscious mouth feel, and the roasted garlic adds much to the flavor.

Hands down, the best french onion dip available is made by lawson's. It comes in a pre-made tub and it's like heaven. I used to be available (in ohio at least) at a convenience store called Lawson's, which was then bought by Dairy Mart, Which was then bought by Circle K. As far as I know Lawson's no longer exists as a convenience store, but Circle K still sells their wonderful dip.

It took a while but my partner and I finally determined why we like Costoc's spinach dip so much. It tastes like Liption's onion dip with green bits in it. But if you did not grow up with Lipton's onion soup mix dip as a special treat then you are not going to like it now and I suspect the same is true for the Costco spinach dip.

To the Lipton Onion dip add a can of tunafish, oil drained, or some shrimp,mmmm!

Another add in to the Lipton Onion dip is bleu cheese. I crumble about 3-4 oz. into the mix. It gives it a nice pungent flavor and it's actually really good as a condiment for burgers on the grill. Darn it now I really want some....

I have a place in my heart for the lipton onion soup dip. My mom always threw in some horseradish. Yum!

@ Michele
Huh, that's the third Stone Soup reference I've heard this week. Strange.

here's another yea for lipton's onion soup mix- I like it exactly as you described, and my mom's spinach dip (which I adore) wouldn't be complete without knorr's veggie soup mix- though I do think dried mixes are best after some time to rehydrate and "marry", especially with fatty ingredients. But guac mix? If you're going to dirty a knife cutting the avocados and tomatoes, why not dice up some cilantro, halve and juice a lime, finely dice some onion and jalepenos (or I also like green tabasco if I'm feeling lazy) and salt to taste? It's really not that much harder, and I think it's vastly preferable. I also don't mean to nickel and dime, but in my (hispanic) neighborhood, a big bunch of cilantro is about 35 cents, and limes and jalepenos are about a dime each. Some people also like a clove of garlic pushed through a press, though I think that it can be overwhelming (even though I don't go to makeout parties any more!). However, if your knife skills aren't quite up to expert standards, the onion and jalepeno can be "diced" quite effectively in the hopper of a garlic press once cut to the appropriate size- just make sure to do it over the guac bowl, since they will exude a lot of flavorful juice!
Oh, and as an aside- if anyone has an "improvement" on lil' smokies in crescent dough, I don't want to hear it. Some classics should not be tampered with.

Serving the Knorr onion soup in a bread bowl with veggies to dip is a little tastier, more impressive and gets some healthier stuff in your system.

I also agree about Guacamole being so easy to make that the dip sounds like it's at least equal in terms of steps, maybe adding some.