When in comes to food, your guests' expectations will be high—but that doesn't mean you have to serve filet mignon. "There are fabulous things chefs can do with pork, chicken and with fish," she says. Serving your menu buffet-style will also cost less than a plated dish.
A past trend that Post likes is the wedding breakfast or wedding brunch, which Emily Post wrote about in her first etiquette book published in 1922."This could be a great tradition to revive and could save a little bit of money," she says. "I'm starting to hear about it more again."
If you're set on an evening affair, Post says there is nothing wrong with a hors d'oeuvre and cake-only reception. "This has always been okay," she says. "It's safe to say that most people want to treat their guests to a wonderful day. If this is the way they can afford it, I think it's the absolute right choice."
If you are serving alcohol at your wedding, Post says it's better to save by limiting the choices, not the amount. "It's okay not to have hard alcohol. You could serve champagne, you could serve red wine, you could serve a signature drink," she says. Just please skip the drink tickets. "If you want to limit, limit what's available to people rather than charging them for it or rationing it out ticket by ticket."
Post says to remember that budget cuts are nothing to worry about as long as you keep your guests in mind. "When it comes to etiquette, for me and this was the same for Emily Post, weddings are very much about the people in your life."