Easy tips to saving money on your wedding:
- Keep the Guest List Personal - Only invite people you truly care about sharing this special day with. Not only will it make your guest list manageable -saves big money.
- Pick a Style/Theme for your Wedding -keep to it - formal, informal, day at the beach, historic, Hollywood Style. Your dress, location, cake all work into your theme.
- Save hundreds of dollars by designing your own invitations. With pretty paper and a computer you don't need a designer.
- Have a close friend act as your wedding coordinator for the day - pay them back by doing the same service for them.
- From the moment you get engaged -set 5 hours a week aside to work on the big, day.
Turn Sunday afternoon with your intended into play dates of creativity and involvement.
- Borrow family treasures -are wedding pieces: a cake top, a veil, gloves, a pearl necklace that belonged to someone you love -and you can enjoy that day.
- If, your friends aren't champagne drinkers -just have champagne for the toast.
Serve wine or a special cocktail and sparkling water for the main hours of the event.
- Keep the wedding and reception at the same location. Saves time, money and stress.
- Potted herbs make wonderful centerpieces for the buffet or seating tables.
Plant them in your garden or place on your balcony -for years to come and admire.
- Use early wedding gifts at the reception -tell the giver your enjoying it already.
"Do-It-for-Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank" provides all the information brides and grooms-to-be need to know to plan their special day and enjoy the event they have always wished for.
About Denise Vivaldo:
Denise Vivaldo is a seasoned food professional with over 20 years of experience, Denise Vivaldo has catered more than 10,000 parties and has cooked for such guests as George H.W. Bush, Ronald Reagan, Prince Charles, Bette Midler, Suzanne Somers, Merv Griffin, Cher, Aaron Spelling, Sly Stallone, Arnold Schwarzenegger, and Maria Shriver. She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at UCLA's Culinary Program and at her alma mater, The California Culinary Academy.