Expert Advice from wedding guru, Sharon Naylor
Question:
Hi Sharon,
I am a bride working on a budget. I am planning for a simple, less formal wedding. I have already cut costs in every area (except the guest list), printing my own invitations, not doing flower center pieces, bridesmaids bouquets will be a single flower bunch, cupcakes instead of a cake etc. Are there other ways to save money? Are there any suggestions you can give in order to save money on the venue and with vendors? Thanks!
Answer:
There are LOTS of ways to save with your vendors -- for instance, look at the timing of your on-the-clock experts like your photographer and videographer. If you cut your cake earlier in the reception -- which is the last Big Moment for pro-capture footage and pix -- you can release your pros after just 3 or so hours instead of 5, saving you thousands and still getting you the fabulous pro pix you want!
Also, look at all of your vendor contracts to catch any extra charges, like the cake cutting fee some venues charge -- which can be $2 per person!! Ask to have that taken out, and you can save hundreds. The same goes with corkage fees, in which they may charge you for each bottle of wine opened -- often $1 to $3 per bottle! Again, that's hundreds back in your pocket!
Look closely at your contracts to see which have the tips already built in -- limos is one of the big ones that do this -- so that you don't double-tip because you didn't know 19% was already tacked on as gratuity.
Talk to your venue manager to see what you can work out on a budget...many sites have 'dead stock' of wine in their storerooms. That's the cases of wine that have just been taken off their menu or house wine list, and they're just sitting there. Nothing wrong with them, so can you have them for half price to stock your bar? Ask also what they might have on-site that you can use...many have a big supply of guest table candelabras or platters that you can arrange to use, even candle holders and candles, lighting effects their staff can arrange using their own pinlights and spotlights, so you don't have to have a wedding coordinator or pro lighting guru come in at charge to arrange this.
When you're shown a menu list, stick with the standard flavors for the cake and don't go over to the extra pay column with the rum cakes and carrot cakes and other 'specialty' flavors that guests have had often.
For more ideas, check out my book 1000 Best Wedding Bargains at www.sharonnaylor.net. Lots of insider secrets in there!
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