by Carolyn Gerin, Kathleen Hughes, Amy Glynn Hornick

Every bride want to save money on her wedding, but make sure you cut your budget in the right places. The Anti-Bride Wedding Planner's list of where you can skimp and where you should spend will help you decide where to cut costs as well as tell you where you want to spend your money.

Where to Skimp

Invitations:
Order online because cost savings are significant. Look for complete packages - from invitations to a wedding Web site.

Calligrapher:
Hire art students from a local college to address invitations and announcements. They need the money; you need the quality for less.

Flowers:
Buy in-season flowers and only what you need. Allocate the bulk of the arrangements to the reception where guests spend the most time. If you plan far enough in advance, you can even harvest your own flowers.

Meal Choices:
Choosing dishes like chicken, beef, salmon, and shrimp and steering clear of pricier items like filet mignon, can save you a lot. Meals for a daytime wedding also cost considerably less than those for an evening one.

Dress:
Beautiful alternatives are available in local boutiques or your favorite department store's eveningwear section. Some Web sites, like Indiebride.com, sponsor a dress swap.

Accessories:
Vintage accessories can be funked up if you know the gal in the bead shop. Donna Davis of Forbeadin' takes apart Grandma's classics and adds glamour with semiprecious stones. She also makes tiaras that convert into necklaces after the event.


Now that you know what to skimp on, find out where you should spend your money.

Where to Spend

Photographer:
Rely on recommendations from friends, relatives, and pros you know. View their portfolios online, and hire the photographer with the best one.

Wedding Consultant:
For large weddings, a good one can be a godsend. As your girl Friday, she will be able to take on the lion's share of the wedding stress. (Note: Weddings are her industry; expect industry discounts.)

Cake:
Unless you or your best friend is a pastry chef, don't attempt to make your own wedding cake to cut costs.

Food Quality:
Good food can mean the difference between an unforgettable evening and grumpy guests. Too often, caterers underestimate portions. Choose chicken over prime rib, but never skimp on the quality (or quantity) of your ingredients.

Booze:
The approach is pizzazz without a huge bar bill, but running out of liquor is a no-no. Good beer, good wine, and a snappy cocktail are all you need. Negotiate case discounts with a vineyard, shop at a regional discount shop (such as Trader Joe's), or check out the wine picks of Target's new sommelier.

Labor:
Experienced people will keep your guests happy. Make sure they're pros.

Excerpted from Anti-Bride Wedding Planner by Carolyn Gerin, Kathleen Hughes, Amy Glynn Hornick. © Chronicle Books.