How to Budget for a Sit-Down Wedding Dinner

Traditional doesn't have to mean expensive. Whether you plan to spend $200 or $200,000, creative options can be more impressive than the most expensive ones; you can serve a memorable dinner without selling the farm.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Place Cards
• Calculators
• Flower Bouquets
• Votive Candleholders
• Votive Candles
• Champagne
• Napkins
• Silverware
• Tablecloths

1. Finalize the number of guests. The average cost per person for a sit-down dinner is $100.
2. Decide on an appropriate location for your reception - your decision may affect everything from the type of food you serve to the type of entertainment you provide. Be sure to research different locales and costs.
3. Plan what you would like to serve for dinner. Consider every dish, from breadsticks to coffee. Break down the cost of each item you'll serve.
4. Choose the type of service to be provided during dinner. With French service, waiters heat the plates, present them on side tables or carts, and serve them individually. In the service known as Russian, the waiters serve guests from silver platters. In the plated service, waiters carry food out to the tables on - yes - plates.
5. Determine the length of the reception dinner - longer parties mean more courses, which, in turn, add up to bigger costs.
6. Rent tables and chairs - chairs range in price from 70 cents to $3 each, while tables range from $6 to $10, depending on size.
7. Calculate the costs for table decorations. The price of flower centerpieces can range from $35 on up, depending on the size and type of arrangement. Rent linens for $1 (napkins) to $25 (skirting) each.
8. Set the table elegantly. Flatware can range from 35 to 45 cents a piece; glassware ranges from 35 to 75 cents a piece; china from 35 to 75 cents.
9. Bring out the waiters - the size of the wait staff depends on the formality of the dinner, ranging from one waiter for every 25 guests at a simple meal to two waiters per 10 guests at a formal dinner. The idea is to have a good waiter-to-guest ratio so that your guests to don't have to flag down the help.
10. Let them eat cake - at $1.50 to $4.40 a slice.
11. Be ready to pop the bubbly - one bottle of wine (at $10-30 a bottle) serves four guests.

Tips & Warnings

• Cut corners where needed after you make your calculations. You can substitute less-expensive options into your menu: chicken or pasta is a less pricey alternative to fish; mini shrimp toasts easily substitute for whole cocktail shrimp. Also consider cutting the guest list - an intimate, but substantial, dinner makes for a much more pleasant evening than skimpy meals served to a large crowd.
• Consider cutting down on courses. For instance, you can skip the appetizer by foregoing the soup and starting with the salad instead.
• Leave the wine on the table - people are less likely to overserve themselves.
• Be sure to include taxes, service charges and gratuities when calculating your budget - these can add up to 25 percent or more of the total cost.

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