Kiss and Tell Weddings provides hands-on wedding and event planning customized to suit all budgets. A certified bridal consultant will work with you to plan and execute the wedding of your dreams! Call or text today for a FREE wedding or event assessment. 405-309-9311
I asked some Brides-to-Be that if they had any wedding related questions to send them to me. Below are the questions Cori had. Hopefully, they will answer some questions that have been on your mind. If not, give me a call!
Cori: "Is it ok to not have flower girls at a wedding?"
KTW: Absolutely! Usually when the flower girl arrives it signals
that the Bride is about to enter. Instead of having a flower girl forewarn your
guests, have the officiant to ask your guests to 'please stand'.
Cori: "What's the one thing we should spend the majority of our budget
KTW: Other than your dress, I would suggest food, photography, and/or
Think about your non-negotiable(s)? Is your dress more important
than the flowers? If so, budget more for your dress and less for flowers. Do
you want the best photographer that money can buy? If so, scale back on the
open bar. Offer one glass of champagne for the toast and have a signature
drink. *Customarily, food takes up the majority of wedding budgets*
Cori: "How many is too many when it comes to the number of people in your
KTW: I have been a part of a wedding that had 12 bridesmaids..I
have also been a part of a wedding with just a Maid of Honor and the Best Man.
I would suggest (for the sake of sanity) no more than 6 Bridesmaids and Groomsmen (MOH & BM
included), 1 Flower Girl/1 Ring Bearer. But keep in mind, it is YOUR day! so Include who
you want!! Just make sure that they are there to celebrate with you and not
distract you with drama.
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…
SheQueita and Shedrack,
I wish you two nothing but blessings and happiness for the rest of your lives! Thank you for allowing Kiss and Tell Weddings to plan, coordinate, and execute one of the best days of your lives. Stay kind, keep God first, and love each other always!!!