RECEPTION
• Your wedding photographer will capture all the events happening at your reception. The exception is while everyone is eating. At the reception, events like the toast, the first dance, cutting the cake, the bouquet toss, as well as the garter toss will all be captured in your reception pictures. If there are other events, like the money dance, or farewell bubbles being blown, make sure to tell your photographer about them. Most of photos taken at the reception will be candid/photojournalist style wedding photography.
• Dim the lights when it's time for dancing. Dimming the lights after dinner creates a more relaxed atmosphere and will motivate your guests to dance. Determine the desired lighting levels during dinner and for dancing when you meet with your reception facility's coordinator. Consider lighting levels that will compliment any candles you plan to use. Ask that your lighting preferences be included in your contract. This is an important but often overlooked aspect of your reception. Lighting that is too bright will discourage your guests from dancing and compromise your DJ's light show. The best resorts and country clubs get the lighting right while lesser facilities pay little attention to this issue. A hall with only fluorescent tube lighting presents a challenge in that such lighting cannot be dimmed, only turned on or off. Submitted by: DJ Billy James, www.billyjamesmusic.com.
• In place of traditional wedding favors, make a donation to a worthwhile cause in each guest’s name. At the reception, present each guest with a small nicely printed card explaining that this has been done.
• Buget tip: Consider using a home or a back yard for the reception rather than a reception center.
• Buget tip: Consider booking a reception center on a weeknight or during the off-peak season. You can often save a significant amount on the fees and catering costs.
• About half the cost of a wedding will be for the reception. This includes the cost of the venue, the catering, the clothing (except the wedding dress) and associated costs. These costs can be managed by scaling the reception appropriately, by determining what food will be served, and by selecting an affordable venue and decorating scheme.
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