Tips on garnishing quickly with tongs?

This probably sounds like a stupid question that I deserve to get mocked for, but is there a proper way to use tongs that will allow me greater control over garnishes? This isn’t an issue behind the well as servers garnish their own drinks at my restaurant, but when I’m bartending a private wedding, I usually have a huge line of people that I want to work through as fast as possible. I feel like it takes me at least a solid 5 seconds per drink to finagle on a wedge. That really adds up with a big line. I feel like I just don’t have total control over it when placing it on the rim. I’ve seen tongs online that look more like long tweezers. Has anyone used these, and do they give you greater control?