by Lillyswawa

Created on: September 22, 2010

The date is set and the big day is just months ahead of you now! So much to do and only a very short time (or so it seems) to make so many, many plans.

Everything must be just right! You would love the luxury of enlisting a professional wedding planner but, you realize that costs money. And, you know that you would just as well save the expense to put toward a bit fancier dinner menu or perhaps, live music.

So, you decide to take on the enormous job of planning your long-awaited day yourselves..., you and your groom. Oh yes, he can help - and he will, in more ways than one!

First, you must scout out a well-laid out wedding planner. You can find them in any good bookstore. Next, buy a spiral notebook and prepare to take detailed notes on the things you won't want to forget as you investigate ideas for the rehearsal dinner, ceremony, and reception. You will need to begin lists. Lists for everything!

You will need to keep it current, including names and phone numbers of florists, photographers, caterers, and so on. Organization will be the key! If you feel overwhelmed you may want to enlist your maid of honor or a bridesmaid with a good sense of administration to assist you.

Caution: do not try to involve everyone. You may feel the pressure from many (well-meaning) female friends and family members who wish to be part of the excitement of the moment but, too many cooks will spoil the soup in this case for certain.

Instead, ask each one who has offered their help to write down their idea or suggestion, as well as any professional references they like (or have used in the past) and give it to you for your serious consideration. This will eliminate hurt feelings and keep things simple. (Or, at least, as simple as possible.)

Start with the place where the ceremony itself will be held. The restaurant, reception hall, or country club for the reception, secondly. Depending on how far out the chosen date happens to be, you may find some locations already booked well in advance. That is why it will be imperative that you leave yourself plenty of time for the bookings. Six months out is a practical time frame.

Prepare a menu in advance of meeting with the head chef. If adjustments must be made (due to budgetary concerns), this is the person experienced in making them properly. Trust them! Culinary experts know food and how to present them well. Things such as ice carvings will be his or her department, as well.

Photographers (the good ones) are often booked well in advance,

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