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Wedding Planning Quiz 2

Total questions: 20

Worksheet time: 29mins

Name
Class
Date
1.

All Except one is a good way to cut back on the wedding budget costs

a)

Trim the guest list

b)

Revoke the invitation

c)

Start the wedding earlier in the day

d)

Eliminate the champagne toast

2.

What is the best way to select guest list when working with a small budget?

4 lines
3.

Organize these options into the right categories

Categorize the following

Vendor

Officiant

Photographer

Caterer

Planner

Cake Maker

Florist

Transportation

Accommodations

Hair/Make up

Dress & Outfits

Decor and Rentals

Lighting and AV

Invitation Designer

Ceremony Musicians

1st Priority
2nd Priority
3rd Priority
4.

Ideal time to send out save-the dates

a)

6-7 months

b)

9 months

c)

12 months

d)

5 months

5.

What is a splurge cushion?

4 lines
6.

Match the following

a)

VENUE

1.

1st Priorty

b)

Transportation

2.

2nd Priority

c)

Officiant

3.

1st Priority

d)

Ceremony Musicians

4.

3rd Priority

7.

All about the logistics, from vendor referrals and contract negotiation to day-of execution.

(a)  

8.

Once the bride sees the makeup artist's or hairstylist's portfolio, there is no need for a trial run before the wedding.

a)

TRUE

b)

FALSE

9.

List one reason why providing a meal for the photographer is important, even though it is not required.

4 lines
10.

Rule of thumb: The number of vendors per category that should be interviewed.

a)

five

b)

two

c)

at least 4

d)

None of the mentioned

11.

Preferred day of the week for weddings

(a)  

12.

If you forgo a full bar and go with a soft bar it could cut you budget by

a)

80%

b)

50%

c)

75%

d)

25%

13.

The most economical music option is (a)  

Choose from the below words
Spotify
DJ
No Music
A Wedding singer 
14.

I am the amount set aside in the budget for overlooked expenses or if the couple wants to make an upgrade.

(a)  

15.

You know for sure a vendor is confirmed when

a)

Deposit is made

b)

They reply to the planner's email

c)

The send you a thumbs up in a message

d)

None of the above

16.

I allow guests to congratulate the bride and groom

(a)  

17.

When planning the menu, it is recommended to choose the menu for the meal before the hors d'oeuvres for the cocktail hour

a)

TRUE

b)

FALSE

18.

What is the recommended time to reach out to a tent vendor before the wedding

a)

6 months

b)

9 months

c)

1 year

d)

8 months

19.

List 1 reason couples sign a prenup

4 lines
20.

The wedding was unfortunately canceled the night before. List one task you, as the wedding planner, should expect to handle.

4 lines