Now this shoot was a huge challenge for me. I really have this obsession with working with pastels and soft tones to fit my rustic, Southern style so working with reds and navys really through me off. Thankfully, I had such talented vendors to work with and it all came together to fulfill our nautical and romantic vision.
Photography: Royce Sihlis Photography
Hair & Make-Up: Melissa Craven
Flowers: Classic Creations Floral Design
Cake & Cupcakes: Sweet On You Designer Cups & Cakes
Custom Cookies: Sarah’s Sweets
Vintage Rentals: Vintage Origami
Stationary: Dandelion Willows
Venue: Lindon House
Wedding Dresses: Ashbury Bridal
Event Styling: Created Lovely Events
![[Cutting the Guest List]
I asked you what was one of the hardest parts of wedding planning and many responses we’re, “the guest list”. Below are some ways to bring it down.
Guest list sizes have one of the largest impacts on budget and is a main limiting factor on which venues will be available to you, especially in the Okanagan where very few outdoor venues accommodate over 120.
How to bring it down:
1. Kids: rule of thumb is kids 1yr and under are allowed. It’s difficult for parents to find sitters for that age and the babies don’t take up meals or seats.
2. Plus 1’s: rule of thumb is if they’ve been together for over one year, they bring a date. Alternatively, you could make your own rule on that like “together over 6months”.
3. Rules: you and your partner need to come up with rules so that it feels like an easier assessment. These rules could be:
- no co-workers
- no one you haven’t spoken to in over 1 year
- limit on how many of each of your parents’ friends
4. Max Capacities:
A venue's max capacity is exactly what it says, it's Absolute max. I never recommend filling it to that as it's visibly uncomfortable for various reasons. Server walking space, guests getting in and out of chairs, room for extra decor or dessert tables. Do your best to stay 10% under a max capacity.
These are not easy decisions as a guest list has its own exceptions for endless reasons. However, the average price for a 3 course plated meal with gratuity and tax is $100 plus wine, canapés, late night snack, chair, cutlery, linen, menu, place card, shuttle). Its over $200 per person for them to be there. When you break it down into the relationship you have with that person, the level of mutual support you have for one another, and if that cost is something you can afford, then it gets easier. You and your partner will benefit from having a set of rules when you start to make the list and after that, see where exceptions can be made if you feel the list doesn’t feel quite complete.](https://createdlovely.ca/wp-content/plugins/instagram-feed/img/placeholder.png)