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ongratulations, you have just become engaged! When the smoke clears a little, you find yourself wondering, “How in the world do I plan a garden wedding?” What seasonal special features are you looking for? Would you like your ceremony to be held in a garden with lots of flowers in bloom? Do the crisp air and colors of the fall spell romance for you? Or are you more entranced by a candlelit ceremony with bridesmaids dressed in red velvet? Plan accordingly and know that some seasonal features are highly sought-after, which means planning further in advance. Think about the amount of time you need for planning your wedding, and work in your desired season/time of year so that you leave yourself enough time to plan, or adjusting your expectations to account for a shorter time frame, if needed.
Equipment Rental If you are having a “tent wedding” or a wedding in any place other than a fully-equipped facility, you may need to rent anything from the tent and portable toilets to tables, chairs, china, silverware and chafing dishes. If your wedding is in a high demand season, you will need to make arrangements for these rentals well ahead of time. Often the rental company will have a showroom with sample tables set up, so you can see the selections of dishware and linens all laid out in combinations. Do not forget to think about any rental items such as candelabras or trellises you may need for the ceremony,.
Style and Formality Think very early in the process about what style of wedding you want and how formal or informal an affair it will be. The level of formality is related to the time of day of your wedding and reception. For example, a very formal wedding is not usually held in the middle of the day.
Type of Reception Indoors or outdoors or both? A garden wedding, sit-down meal, a buffet, or a cocktail reception on the terrace? Do you imagine volleyball and croquet on the lawn, with a barbecue and a keg of beer? These preferences dictate the type of setting you will choose for your reception and may increase or reduce certain limitations involved with the reception facility (whether or not they provide food, service, etc).
Number of Guests You will need to know the approximate number of guests in order to determine a rough budget and what to look for in regards to facilities and catering. You can start by narrowing it down to a large wedding (more than 150) or a small wedding (less than 50).
Reception Menu Ideas/Style Talk to service providers to get a feel for costs of various types of food service (sit-down with service, buffet, stations, etc.) and your wedding cake or cakes.
Service Providers Use magazine advertisers, websites, local wedding directories, word-of-mouth recommendations from friends, and the phone book to get names and phone numbers of providers and begin to contact vendors. You will want to personally meet any vendor that you are considering hiring, and in most cases you will make an appointment to meet them at his/her place of business. In general, it is a good idea to meet with more than one vendor for each type of service to get a sense of what different options you have.
Rehearsal Dinner Traditionally, this is the domain of the parents of the groom. If you are having a garden wedding, everything should be in place for your ceremony rehearsal.
Items for Planning: Color Scheme—bridesmaids’ attire, table linens, flower colors, ceremony site and reception decorations Ceremony—officiator, readings, special features, musical choices Wedding day schedule—order of events, timing Reception music and dance music Flowers and flower arrangements Final decisions on food and beverage— find out when your caterer needs a final head count. Marriage License—usually obtained from the town clerk in the town or county where the couple resides or where the marriage will be performed
Budget: Keep a running worksheet of all expenses that could include: ceremony site ( if different than the reception); clergy/officiator; reception facilities; catering: food, service, tips; cost per plate; alcohol/bar open bar bill, alcohol supply, bartender, service, license fee; equipment rental could include tent, chairs, tables, dishes, silverware (some sites include these); transportation: limousines, horsedrawn carriage, taxis for guests; photographers and videographers; entertainment: ceremony music, soloist, reception music: dj, band, background music; florists including bouquets, boutonnieres and corsages, ceremony and reception decorations; sweet table items; accessories could include favors, guest book, cake knife, toast glasses; health & beauty before the wedding and makeup/hair for the big day; marriage license, wedding insurance, tips, taxes, long distance calls, web site website; apparel for the bride and groom, alterations; invitations: postage, thank-you notes, placecards; parties could include engagement, out-of-town guests' luncheon, rehearsal dinner; rehearsal dinner facility; accommodations for out-of-town guests; gifts for wedding parties; premarital counselling or prenuptials; your wedding night and honeymoon.
TO DO TIPS FOR A GARDEN WEDDING: Gabrielle Haasz of the House of Haasz says that “details are very very important.” She advises you to write a “To Do” list and when you think that you could not have missed anything, CHECK AGAIN.
If you are using a wedding planner, make sure he / she has a list of all the rental companies such as tent, tables, chairs, dishes, glasses, cutlery, table linens, food, dessert and cake tables, solid flooring (pebbles and other hard uneven surfaces can be hazardous to women wearing high heels and could lead to serious injury), refrigeration, ice liquor, caterer, decor, lighting, floral arrangements and transportation. Make sure you discuss and write down everything, and do not go ahead without checking with the planner first. Make more appointments with the planner as the months get closer to your wedding date.
1. Find the perfect location — use your imagination. 2. Choose the time of day for your wedding: morning, afternoon or evening. Each has its own challenges. 3. Make sure that the food tables are located in an area that will not create a traffic jam when the food is served. The bar should be set up in an area free of all traffic. The wedding cake should be prominently displayed but far away from congested areas. 4. If you decide to have candles at your wedding make sure they are protected properly. Candle light is very romantic but can become a fire hazard in seconds. 5. Make sure your elderly guests are properly protected from the heat by seating them in a shaded area. Have bottled water available for them in order to prevent heat stroke. 6. Have a back-up plan in case of bad weather. Make sure it is noted on your invitations.
For further information contact Gabriella Haasz at 905-796-1459, e-mail: Houseofhaasz@rogers.com or visit: www.houseofhaasz.com.
www.WeddingsHoneymoons.com | February 12 2007
