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Summer of Love!

August and September 2015


Thankfully, I have 2 weddings to coordinate this summer. I will have the honor of being present at the union of Mr. and Mrs. (to be) Smith and Mr. and Mrs. (to be) Hawkins!


Coordinating a wedding sounds super fun but it is a lot of work! Timelines, places, contracts, hot meals (not luke warm), vendor placement, and contingency plans....just to name a few of the items that I handle. All of that is the "behind the scenes" work that make the "in front of the scenes" look nice.

I also help clients with proper wedding etiquette. For example, never post registry information in your wedding invitation. You are requesting the company of your guests, which is why you invited them in the first place, not gifts. If you receive gifts, be sure to send handwritten thank you notes. 

Guest RSVP is a service that I provide for my clients to relieve them of the duty of keeping count of who is attending and who is not. Tip: when handing out invitations, keep a list of who received one. Organization is key.

Unorganized records will also cost you money. For example, too many guests may mean extra food (added expense). Unconfirmed guests who attend may cause you additional money based on the capacity agreement between you and the venue.

Do not be afraid to ask for help. Wedding planners are in your corner. We want the best for you!

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Food Terms You NEED to Know!

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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…

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I worked with some wonderful clients, professional vendors, and supportive family members.

I was entrusted with the wedding planning, coordination, and execution of the newly married:
Dr. and Mrs. Raines, Mr. and Mrs. Burkhalter, and Mr. and Mrs. Slevin.


I also planned the Smith's baby shower and Mrs. Johnson's retirement party.

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I worked with some amazing clients, awesome vendors, and fabulous family members.




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10 Ways to Save $$$$

10 Best Ways to Cut Costs {according to Mindy Weiss..with my 2 cents added}
1. Trim the guest list: the fewer guests--the fewer tables--the fewer centerpieces, the fewer expenses
2. Choose a gorgeous setting: this cuts down on the cost of decorations
3. Use a reception site that is already equipped with tables, chairs, flatware, and staff: save on delivery fees
4. Start the wedding earlier in the day: an early wedding means less food...unless you and your future spouse are foodies!
5. Limit the alcoholic offerings to wine, beer, and a signature cocktail ...or skip the alcohol altogether!
6. Move the wedding from Saturday to Sunday: or possibly to a weekday. Venues are less expensive during the week.
7. Eliminate the champagne toast: guests can raise their punch, water, or tea in your honor
8. Hire a DJ instead of a band. 
9. Opt for standard sized invitations: irregular shaped invitations cost more to ship.
10. Skip favors: unless they are spectacular, unusual, and usable. Otherwise, the…