The Riviera thread brought up the green on #6, with the interior bunker. You get on the wrong side of that bunker and a lofted chip is your only chance to get close to the hole. But what I see far more often are scalloped greens -- the kind where there are indents of rough near the center of the green, creating bulges at either end; you can be on the fat part of one end, but close to the fringe, necessitating a chip shot over the indent to reach the hole on the opposite half of the green.
My home course has a number of figure-8 or scalloped greens like this, and while I think our greens are outstanding, I'm not terribly fond of taking a divot out of them with a wedge -- although I have, when necessary. I'm sure the greeenskeeper doesn't like it, either -- but then again, not many recreational players realize you are allowed to do this. (I'm sure he has to repair far more divots taken out of greens by angry players who missed their two-footer for bogey.)
Is this too minor an issue for an architect to worry about? I could see one or maybe two greens of this style on a course, but that's about it. I can't think of many classic courses I've played where this is an issue, but it seems as though odd green shapes are making this shot more of a necessity on modern courses. Is that a good thing?