How to Negotiate with Vendors

Continued (page 2 of 2)

The Site Manager “Be honest and nice. I probably won’t bargain if someone is aggressive,” says Cathy Reynolds of the Vintners Inn in Santa Rosa, California.

The Baker “Couples should say which means more—the cake’s look or taste,” says Cheryl Lew of Montclair Baking in Oakland, California. She’ll then adjust the concept, perhaps by using less expensive flavor combinations (if the look is the priority) or simplifying the design (if the couple wants pricey ingredients like Tahitian vanilla).

The Photographer “Flexibility helps,” says Sarma Ozols of Sara and Sarma Photography in New York. “For example, we’re willing to book a shorter day.” Paying for six hours vs. the standard eight can save big-time.

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