The BG has been busy closing an issue, but here she takes a few minutes to pass along event planner Donnie Brown’s important tips on hidden costs. These are the things that jump out and bite you just when you think it’s safe to go back into the water.
The Most Commonly Overlooked Hidden Costs
Donnie Brown, Style Network star and author of Donnie Brown Weddings: From the Couture to the Cake.
- Service Charge and Gratuity for Catering Food and Beverage. This usually runs around 20–22% over the actual food and beverage cost. Must add tax for the pre-service charge amount on top of this as well.
- Valet Parking Fees. You don’t want your guests’ last memory of your wedding to be of reaching into their pocket to find cash to get their car.
- Gown and other Formalwear Alteration Fees. Just because you have purchased your gown doesn’t mean it is complete. There will be multiple fittings and each one comes with a cost. Ask the gown boutique in advance what the estimated alterations fees will be and factor this into your budget when making a decision on your gown. This goes for the mother’s attire, the attendants’ dresses and in some cases, the tuxedos.
- Cake-cutting Fees. Many venues require that you use their in-house pastry chef to create your wedding cake. If you choose to use an outside vendor, you may be looking at a cutting fee of anywhere from $2.50–$7.50 per person. This charge is designed to cover plates, flatware use and labor costs. Some venues that don’t have an in-house pastry chef still charge for this service.
MORE TO COME!! The BG has to get back to work!
Posted by Susan at 3:55 p.m.
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