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EXCERPTS FROM EBOOK: PRACTICAL WEDDING GUIDE
Introduction
Much has been written about the art and science of wedding planning. Those who have experienced the tedious and often-frustrating task of organizing an event - much more, a wedding - will agree that, indeed, wedding planning is both an art and a science.
It is a science because it requires step-by-step procedures. It needs to be categorized to be able to work through the whole planning with a lot more ease. Metaphorically, it is also a science in the simple sense that wedding planning requires “researching” on the current available information on the subject. One “experiments” with these information to create the most efficient and workable combination and method of coordinating with several agents, people-in-charge for the different aspects of the wedding, and even a stress-free strategy of dealing with flying tempers when it gets to it.
Wedding planning is also an art. Aside from the good sense that comes with it, wedding planning requires an aesthetic eye for every detail, and strong intuitive sense that tells you what works and what doesn’t.
Knowing all that needs to be done in organizing and planning a wedding, it is important for us not to miss out on some details because a successful wedding can easily fail due to one single information that we may have failed to ask those who are in charge of it. And when we are already faced with the situation during the wedding, it is then that we realize we should have asked the questions. The right questions.
In this eBook, I will walk you through the process of planning a wedding. This eBook will focus on the important questions you need to ask florists, photographers, rental suppliers, wedding musicians, bridal couturier, stationer or invitation printers, transportation, reception site managers and your wedding cake baker.
I have also included some money-saving tips to help you minimize the expenses without sacrificing a meaningful ceremony that you or your client and their guests will remember.
When you ask the right questions, you get a more solid picture of who you want to hire for your wedding or your client’s wedding.
Click here to order an ebook
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CHAPTER 8
Money-Saving Tips and Important Questions to Ask the Reception Site Manager
There are many things to consider in a reception site. Among others, you need details on its location and accessibility to the guests, its capacity and its provision for an indoor facility should it rain on the day of the wedding.
Here are other important questions to ask about the reception site:
- What is the name and address of the reception site?
- What is the name and phone number of my contact person?
- Is it available on the date and time of my wedding?
- What is the price range for a seated lunch/dinner?
- What is the price range for a buffet lunch/dinner?
- Do you charge corkage fees? If so, how much?
- What is the cake-cutting fee?
- What is the ratio of servers to guests?
- How much time will be given for my reception?
- Should there be several users on the same day, how much time allowance will be given between the last use of the room and my reception?
- Are there music restrictions?
- Are there alcohol restrictions?
- Is there a dress code for the facility?
- Are there rice-tossing and bouquet-tossing restrictions?
- What room and table decorations are available?
- Are you willing to coordinate with my wedding florist for putting up of the decorations?
- Are you willing to coordinate with my rented items coordinator for extra tables, chairs, stands, sound system, etc?
- Is a changing room available?
- Is there handicap accessibility?
- For outdoor receptions, do you have a reserved alternative space in case it rains?
- Do you charge a separate fee for this reservation?
- What is your payment policy?
- What is your cancellation policy?
To save on the cost of the reception, you might want to consider the following tips and alternatives:
- Ordering a wide variety of food in small amounts is more costly than ordering in large quantities. Therefore, order a few food items in large quantities.
- In buffets, use butler service for more expensive and costly food items. This will limit the amount of food the people will take and although we want them to enjoy their food, we also want to assure others of their share.
- Spread appetizers and small offerings around the room instead of in one central location like the main buffet table.
- Place wine and spirits bar at the back of the room with butler service. You may also want to limit alcoholic options to beer and wine only.
- Order food items that can be divided into small servings.
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