To Skimp or Not to Skimp

Keep Quality in Mind

Put down the calculator and slowly walk away! You want to keep expenses down, sure, but certain costs are necessary evils. Here's what you should think twice about cutting

By Nola Sarkisian-Miller

To skimp or not to skimp? That's the question a number of brides are facing as they plan one of the biggest parties of their lives. About 25 percent of couples plan to cut their wedding budgets in half, according to the "What's On Brides' Minds" survey by David's Bridal. And, they're doing it in a number of ways, from forgoing that designer dress to trading in roses for carnations.

But, wedding experts caution that brides shouldn't ax all the frills at the cost of their guests' enjoyment. Most guests tend to remember the reception and its fun and finery more than the wedding ceremony itself.

"Guests remember the food, atmosphere and music," says Laurie Davies, owner of Five Star Weddings and Events in Laguna Niguel, Calif. For instance, when it comes to music, it's best to stick to the employment of professionals rather than burning your own CDs. iPod fans take note: A DJ or a band aren't expendable, Davies says.

"If you have 50 people are more attending, there are announcements that need to be made and you need an emcee to keep the party going," she says. "You don't want it to feel like you're having a party at your house with the stereo on."

Scaling back on alcohol also should be done judiciously. An open bar can take a big hit out of a budget, but couples can limit their expenses by simply offering a signature cocktail for the ladies and beer for the gentlemen (who usually prefer less sugary libations) or a soft bar, which only includes beer, wine and champagne.

"If you cut back on liquor, don't make it a cash bar," says wedding planner Tracy French, owner of The French Connection in San Antonio, Texas. "Etiquette-wise, it's completely wrong to make your guest pay. When you're inviting them to a party at your house, you don't make them pay for drinks. "

The same philosophy applies to food. Evening weddings require dinner, period. If serving plates of hotel chicken and salmon break the bank, then change the time of the wedding to an early afternoon slot and serve light hors d'oeuvres instead. Some couples even opt for simply a dessert reception.

"Your menu always has to work with the time of day," Davies says.

Another budgeting mistake is to pass on hosted parking. The cost can actually be pretty high, especially at hotels in metro locations, leaving guests with a negative impression of the event.

"When they get to the parking garage, they may not realize they have to dish out $18 and it just takes away from the memories of the day," Davies says.