How to avoid wedding planning stress Part III

Read Part I & Part II

 

Food and flowers really don’t matter

Believe it or not, the only way your guests would notice the food would be if it was awful. The hotel knows what to do, there will be plenty, and in the case of the evening buffet you won’t get into trouble if you cater for slightly less than you actually invite.

I know this because I was scared to invite more people to the reception in case they charged me extra, and ended up with a small mountain of leftovers at the end. So there is another tip - hotels don’t employ staff to come in and count your guests. Let a few extra sneak in for the reception. They won’t call the firing squad, you know!

If it is a genuine priority to impress people with food (or you are inviting Gordon Ramsay) go ahead. But if it is simply to make sure your guests have a glass of something fizzy and something to eat, think very carefully about splurging on the food. This is one thing I did right and though I don’t like to boast, I made all the menus and favours too. I can’t stand sugared almonds, so had to avoid them at all costs.

Actually, that brings me to something else. I really don’t like carnations either. I had a bouquet of eskimo roses and cream gerberas and the buttonholes were roses, with gerbera for the groom, but no-one told me that, especially in hot weather, roses start to go brown and gerberas wilt after half an hour out of water. Make sure that your flowers will withstand the weather.

By Mrs2Be feature writer Allie Matthews

©Mrs2Be All Rights Reserved

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