BEING OVER-BUDGET
It happens to most, and it's a stressful thing to tackle. Create a budget from the very beginning and adhere to it. If it goes awry somewhere, remember that the #1 way to trim the budget is to cut the guest list. It's a hard thing to do, but it's the quickest way to get dollars back. Cut one table of 8 guests and you'll save 8 meals, 8 beverage tabs, 8 favors, 8 place cards, 8 menu cards, 8 invitations, 8 place settings, 8 chairs/chair covers, 8 napkins...plus a table, a linen, and a centerpiece with décor. It will add up quickly!
It happens to most, and it's a stressful thing to tackle. Create a budget from the very beginning and adhere to it. If it goes awry somewhere, remember that the #1 way to trim the budget is to cut the guest list. It's a hard thing to do, but it's the quickest way to get dollars back. Cut one table of 8 guests and you'll save 8 meals, 8 beverage tabs, 8 favors, 8 place cards, 8 menu cards, 8 invitations, 8 place settings, 8 chairs/chair covers, 8 napkins...plus a table, a linen, and a centerpiece with décor. It will add up quickly!
INSUFFICIENT POSTAGE
Weigh your invitation & all inserts before mailing so your postage is correct and your invites don't get returned for insufficient postage. Ask your stationer for info about additional postage for oddly shaped invites so you're not surprised when average postage isn't enough. You can check weights and rates at your local post office before stamping your invites. Also, you can quickly and easily find the perfect wedding stamps online at USPS.com without even leaving the comfort of your home. Quick and easy!
LONG BAR LINES
The general rule of thumb is 1 bartender per 50 guests to keep the beverage lines to a minimum. Be sure to adhere to that rule. Beer, wine and champagne are quick pour and serve drinks, but mixed cocktails and signature drinks can take longer to put together. If you're serving a cocktail that can't be made in advance, more hands will be needed to keep the line moving along. Make sure to go over guest count, beverage menu, and all other details with your bartender/hired staff to avoid long line disasters.
FEEDING THE CREW
Avoid last minute hiccups by reading your vendor contracts fully and making a note of which vendors require dinner provided. Plan in advance to feed your vendors in attendance. Many of your vendors are with you ALL day from start to finish, so part of their contract might require you to provide lunch or dinner. While you and your guests are eating, it's their chance to break and eat as well. It's not always necessary to provide the prime rib or lobster tail that your guests are dining on. Check into vendor meals with your caterer to see what's available, check into a vendor table for dinner (included in your reception or in another area of the venue) and check all of the vendor contracts to see what's required for dinner.
MOTHER NATURE
Mother Nature can always provide an unexpected surprise! Always have a Plan B (tents, wall panels, air conditioning/heaters, etc...) for surprise rain if you're planning an outdoor event. Temperature should be comfortable, too. Guests won't stay long if they're uncomfortable, so don't let the heat or the cold put a rush on your wedding day for your guests. Offer blankets, heaters, and warm beverages in the cool weather....fans, parasols and cold beverages in the warm weather. Certain times of year are BAD for bugs, so keep that in mind as well. If you're getting married during the swarming season, provide your guests with repellant of some sort.
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