The Guest List
Keeping your guest list trim is one of the most important things you can do for your wedding budget. If you are worried that you will offend people by not inviting them, stop now. Of course you wouldn't leave out your nearest and dearest, but think of all those people who would be pleased to be invited but not bothered if they aren't. The best thing to do is to make some rules. That is, first cousins but not second. Spouses and live-in or serious partners (usually 6 months is the rule of thumb) but not dates. Your boss but not the whole office. That being said, don't split up groups - if you invite the whole office, fine - but don't just invite one.
The Dessert Table
Unless you are having a dessert reception, don't go overboard on sweets. Wedding cakes are so spectacular that offering a dessert buffet, a crepes stations, and mini ice cream sundaes is just excessive.
It is no surprise that over the top florals can add up your wedding costs quickly. You don't need to fill every corner of your venue with flowers for a lovely look. Work with your florists to use the freshest, in-season blooms to their advantage, then fill in the rest with budget-friendly candles or greenery. The look will still be beautiful. If you really adore flowers, consider a botanical garden as your venue - a beautiful backdrop is guaranteed.
Cocktail Hour
Don't overload guests with everything from sushi bars to hors d'oeuvres to pasta and carving stations. By keeping it short and sweet, you'll ensure you will need less food. Go for hand passed hors d'oeuvres instead of having stations. Only offer enough food to keep your guests from getting tipsy during your cocktail hour.
The Drinks
Feel free to skip the champagne toast and use the wine you have on the table. Create a bar that you can afford, whether that means only beer, wine and soft drinks; a signature cocktail and wine with dinner; or less-expensive liquors for mixed drinks. Keep it simple. The more variety the more expensive it will be.
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