Friday, September 14, 2012

How to be a Non-Bridezilla, Part 2

In part 1, we went over 5 tips for the new brides to be. To view them, click here:
http://awm-ny.blogspot.com/2012/09/non-bridezilla.html

Here are 5 more:

6)  Run your wedding like a team.  In light of football season, I will use this analogy: You are the quarterback.  Your job is to call the plays.  The groom, your bridesmaids, your groomsmen, and your family are all willing to help make your wedding day perfect.  If not, they should be kicked off the team.  Use any expertise that you can gather from your team, but remember one important detail: You are the quarterback.  By all means, take any input that you can get.  However, the final decision is yours.  You will be the one held accountable by your guests, so take all of the information into consideration before polishing off your decisions.

7)  Wedding coordinators may be an unnecessary luxury.  This ties into the team concept.  Find out what a wedding coordinator will exactly do for you.  Once your bridesmaids and families are tapped out in terms of their duties, then you would have to decide what other holes need to be plugged.  As mentioned in Part 1, many of our brides work.  Thus, it is impossible to attend to many of the details required for planning a wedding.  In some cases, a good coordinator is definitely worth it.  However, the bulk of their duties are performed on the actual wedding day.  In these instances, your banquet manager will have direct contact with you and will also be there on the wedding day, creating a definite overlap between duties.  Sometimes a coordinator will think it's a good idea to put this here or that there, and the banquet manager has already done it.  Sometimes a coordinator will plan something without discussing it with the banquet manager, the DJ or the florist, and it just becomes impossible to do without the proper preparation.     

8)  Always consider an off-peak option.  Everyone wants to have their affair on a Saturday evening.  However, you can find significant discounts if you choose a Friday, Sunday, or  Saturday afternoon.  Most places, including ours, will offer anywhere from $10 to $15 less per person for simply choosing an off-peak day.  Depending on your guest list, this adjustment could save you thousands of dollars.  That's a car; a few months rent; or a payment for a house.  In addition, the month can also matter.  For example, May and June are always more expensive than January or February.  All of a sudden, you are spending almost $20 to $25 less per person than a Saturday night in June.

9)  Try to opt for professional wedding DJs.  Almost everyone has a relative that can say that they are a "DJ." Almost everyone can put together an Ipod playlist.  However, that is only part of the job.  A professional wedding DJ should have insurance, in case anything goes wrong.  Due to the high volume of lawsuits, most catering halls do not allow a DJ to play unless they have insurance.  In addition, a club DJ or a house DJ may know how to play the music that you want, but may not know how to do a wedding "performance".  Getting people up on the dance floor and performing on the microphone for the introductions, cake, garter, and bouquet, are all skills that do not translate to clubs or house parties.  Not to mention that we have seen some DJs work with jeans and sneakers on.  There is nothing tackier than seeing everyone in gowns and suits, while the person in the corner is wearing their "party" jeans.

10)  Spot-check the venue.  Come and take a peek at your room during the weekend when there is a party going on.  Perhaps the best time to come and view the room is about an hour before a party starts.  This spot-check would give you the opportunity to see the room when it is fully decorated.  It kind of gives you a behind-the-scenes look at the party when you are not in a frazzled state of mind.  It is likely that when you originally went to view the room, the room was not decorated, or when you were attending a party in full swing.  If you see a venue during set-up, you can answer many of your lingering questions.  Is the staff professional?  Is the food hot?  Is the level of detail what you expected?  If you then see something you don't like, feel free to address it to the managers.  They will definitely take your concerns seriously.

Hope this helps....

More to follow.

Other photos for a sweet 16:










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