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Money Saving Tips

Great Money Saving Tips from the Nebraska Wedding Guide
General Savings:

  • Create a comparison chart to track what’s included in venue prices you’re quoted. Some places claim to include everything but leave out something you need.

  • Determine your budget and prioritize. A rule of thumb: food, beverage and venue should be about half of your budget.

  • Many public spaces available for small rental fees, but must be equipped to handle a big event. You could blow your budget on rental items.

  • Book one location for your ceremony and reception. You won’t have to pay multiple site fees, plus there’s no need for transportation between each one.

  • Belong to an organization? You may have access to your group’s venue.

  • Many colleges offer beautiful, reasonable priced spots for students and alumni to tie the knot. Find out if this is a viable option for your event.

  • Most places charge a premium for Saturday night. Try an afternoon wedding or a Friday or Sunday-night event.

  • Plan an intimate Sunday brunch. A morning ceremony, followed by an early-afternoon meal, is likely to be easier on the wallet.

  • Time is of the essence. Schedule a 3-hour event instead of a 5-hour one.

  • Prune your guest list. Since so many wedding elements are charged on a per-person basis, aiming for fewer can save you big.

  • Avoid overage fees from limo drivers, photographers and other pros by sticking to a prearranged schedule.

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2. Choose a gorgeous setting: this cuts down on the cost of decorations
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5. Limit the alcoholic offerings to wine, beer, and a signature cocktail ...or skip the alcohol altogether!
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Dr. and Mrs. Raines, Mr. and Mrs. Burkhalter, and Mr. and Mrs. Slevin.


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Food Terms You NEED to Know!

WEDDING RECEPTION FOOD TERMS (via: www.weddingsforaliving.com)


ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses.


BUFFET: Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms.

FAMILY STYLE: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another.

FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen, white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually.

HORS D’ OEUVRES: (“outside the work” in French). Appetizer typically served before a meal; food that precedes the mai…