1 -
How do you feel about a Friday wedding?
It's not the most ideal, but it is your wedding so you make the rules
If it is on Friday, I suggest keeping it short and simple. Ceremony followed by a reception nearby (or in the same venue)
2 -
How do you feel about a long weekend wedding?
I know some people think it's a gear grinder but I don't mind it. I think it works well if you have a lot of people coming from out of town. Also, you may get a break on expenses if you did the Sunday of the long weekend rather than prime time Saturday.
3 -
When it comes to first cousins, how do you weed them down to the number you want.
Both my wife and I have large Asian families and it will depend on your relationship with your cousins. For us, we sent out invitations to the cousins we keep in touch with, and for the others, the invitations were sent out to the Aunts and Uncles and included the name of the cousins.
4 -
If a first cousin got married and you werent invited because either A it was rushed due to an "unexpected bun in the oven" or B they are cheap and introverted and only had a justice of the peace marry them with their parents what is your obligation to invite them if you are inviting their siblings who invited you to the wedding?
It's family and if you're inviting cousins, you'll have to invite them all
5 -
I have about 16 guests that I am not sure will come or not and I would rather not wait until 2 months before I know if they will come or not, are "save-the-date" letters acceptable forms of intial weeding out?
Yes, you can send out those letters and have a way that they can reply if they are interested or not.
6 -
What would you say are the top 10 highest costs for a wedding?
1. Ring, 2. Catering + rentals, 3. Venue (2 + 3 can be combined if venue includes the food and entertainment), 4. Alcohol, 5. The "miscellaneous costs"
7 -
What are some of the questions you would ask the reception location/caterer?
Enjoy the catering taste testing. It might be the only time you get to sit down and enjoy the food
My wife and I created mini "Iron Chef" judging cards and took photos of each of the catering places we tried. I had a 2 page questionnaire I asked them as well, but I don't have it handy right now. Among the questions I asked though were:
Caterer:
1. Experience
2. There protocol with allergies dietary restrictions
3. Kids menu, vendor meals, unexpected guests
4. With steak, how do they ensure the meat doesn't become overcooked when they are prepared in large quantities
5. Alcohol package. Bring your own option? Open bar rules..etc?
6. Do they include all the cutlery, linens, chair covers...etc If not, who is the supplier for those things and associated cost of rentals
7. Their staff costs and tipping expectations. Our the staff in house, or are they hired through another agency (important to know for service quality of the staff)
Venue:
1. What is and not included - (everything from tables and chairs, podium, sound system, lights)
2. Are they able to store things in advance, grant advance access for setup, ease for vendors to come and go...etc
3. Who to call if something goes wrong