Author, nuptials guru and BG contributor Sharon Naylor's daily dose of bridal advice.
By: Sharon NaylorMarch 31, 2011
Brides and grooms are bringing back the receiving line, but keeping it shorter — including just themselves and their parents, not the bridal party. This keeps the line moving, eliminates that rushed feeling, and lets the bridal party mingle. The receiving line is usually formed right after the ceremony or at the beginning of the reception.
March 30, 2011
Create a plan for table visits on the day of your wedding. It's important to make guests feel appreciated and to stop by each table to greet them, so visit a few tables after the first few dances, some more during dinner, and so forth.
March 29, 2011
Balance out pasta, meat-carving stations and other filling fare by setting up a veggie corner at your cocktail party. Guests can feast on stuffed mushrooms, artichokes, endive, and more.
March 28, 2011
Save a bundle on your reception entrees by pairing a basic protein like chicken or pork with a gourmet sauce, such as vodka cream or a cherry glaze.
March 27, 2011
For a twist on a traditional intermezzo, give guests their choice of lemon, orange, lime, coconut, or even passionfruit sorbet as the palate-cleansing formal course.
March 26, 2011
Add elegance to your sit-down dinner with a cheese course. Work with your caterer to select artisan cheeses and pair them with your favorite wines.
March 25, 2011
One new late-night snack trend is the kettlecorn bar, where guests can treat themselves to different varieties of this sweet-and-salty classic. Flavors can include everything from chocolate to jalapeño spice.
March 24, 2011
Clearly label cupcakes or other desserts that contain liquor and place them on a stand that's higher to reach, so that children in attendance won't grab them by mistake.
March 23, 2011
Skip the fondant and order a standard flavored cake to cut costs. For a fun twist, supplement the cake with gourmet cupcakes in sophisticated flavors, such as espresso and champagne.
March 22, 2011
Don't plan for more than an hour between your ceremony and the start of your cocktail party. When you delay more than that, many guests will choose to skip your ceremony altogether.
March 21, 2011
Spend the extra money to have the servers at each station for your cocktail party or buffets, so that your menu items look neat, not picked-over and so that trays can be kept impressively stocked.
March 20, 2011
For an outdoor wedding in any season, be sure to rent portable heating units to give guest a comfy source of warmth
March 19, 2011
On the morning of the wedding, Skype with far-away friends and family who couldn't attend, just to say hello!
March 18, 2011
Pay close attention to your site's guaranteed minimum headcount stated when you sign the contract. Go conservative with this number, since you will have to pay for that many guests no matter how many "yes" RSVPs you get.
March 17, 2001
Place one-time use cameras, like this pretty, white floral one from Kodak, by the guest book so that family and friends can take silly pictures while waiting for their turn to sign.
March 16, 2011
If any guests cancel on your reception—and pros estimate three percent will cancel—have those guest meals you already paid for served to your wedding pros like your coordinator, photographer, DJ and videographer.
March 15, 2011
After you're dressed for the wedding, work with your photographer to find out if your "good side" if your right or left, depending on how you're wearing your hair and what kind of headpiece you've chosen.
March 14, 2011
Place fun props by your photo both for guests to use in their playful pictures—go to the dollar store and stock up on boas, bead necklaces, hair clips and funky sunglasses.
March 13, 2011
Make pretty signs for your wedding's locales, such as directional notes printed in romantic script on colorful backgrounds with your monogram on top.
March 12, 2011
A brunch reception is the latest trend in weddings, not only because it's friendly on the budget, but also because you can showcase an impressive array of delicacies!
March 11, 2011
Set up a Bloody-Mary bar at brunches and afternoon parties, and include lots of gourmet add-ins and fun garnishes.
March 10, 2011
Borrow a décor tip from Real Housewives of Beverly Hills star Kyle's White Party, and float glowing light-filled spheres in a swimming pool or foundation for chic accents and lighting effects.
March 9, 2011
For dessert, set out a big platter of whoopee pies—the hottest new sweet treat that can be made in vanilla, chocolate, red velvet and more!
March 8, 2011
Serve lots of colorful non-alcoholic drinks like punches, virgin sangrias and iced teas to impress guests and save on your beverage budget.
March 7, 2011
Theme your cocktail party to make it stand out with color or a cultural flair.
March 6, 2011
Polka dots are hot this season, so borrow from the fashion runways to polka-dot shower invitations, your personal wedding website, place cards and more.
March 5, 2011
Flowergirls can wear inexpensive yet stylish headbands with a floral accent on the side that'll save you money from the traditional garland. Plus, this can be your gift to her too!
March 4, 2011
Serve colorful champagne cocktails—just mix the alcohol with a splash of fruit juice—to successfully stretch your liquor budget in style.
March 3, 2011
Another way to decorate your wedding with romantic quotes? Place lettered wood signs around the guests tables or buffet, then take them home to become your house decor after the wedding.
March 2, 2011
Decorate your wedding with romantic quotes by framing your favorites and placing them on guest tables. The best site to do your research? QuotesGarden.com.
March 1, 2011
Instead of numbering guest tables, "name" each one with your favorite cities, songs, or any other topic that your family and friends know is close to your own heart.
For more of Sharon Naylor's advice, check out her special section devoted to bridesmaids, read more about her, or visit sharonnaylor.net and get to know this bridal guru better!
