iWeddingNews

6 tips to keep wedding costs down from expert Mindy Weiss

22.02.12

An open bar can be overrated, but a signature cocktail can be fun. “Some people just do a soft bar, which is wine, beer, sodas, and, if the budget allows, you can add champagne. . . . [Or] if you have a soft bar with a signature cocktail, I think it works. It was such a huge trend for a while there and it’s faded a little, but we’re still doing some martini bars. What’s huge now is tequila. . . . It’s not always a budget-friendly thing, but if you’re going to have one signature drink, do tequila.’’

Look at your linens. “You want to see what the venue offers - sometimes they already have good linens and napkins. Then look at their dishes, cloths, and whatever else the venue offers before you start renting. Sometimes it’s not expensive to rent a colored napkin if the venue only has white. What I like to do is go to flea markets and buy vintage napkins for 50 cents to $2. It’s a cool look to have all mismatched napkins.’’

Consider the food. “When you order wedding cake, they usually charge per piece. If you have 200 guests, you’ll have a lot of cake left over. Order for 25 people less than you have attending. Also, back East and probably in Boston, I know they still do a smorgasbord with a huge cocktail hour and so much food. You should still offer food during your cocktail hour because you don’t want people to get drunk. But it’s better to have just a few small foods and a nicer dinner. Apps pass by you, but dinner, you sit down and look at it.’’

Source: Boston Globe