Hats are generally made from linen, satin, “crin” (manmade horse hair), felt, silk, straw, sinamay or wool. Most fashion hats are designed to be used all year ’round, unless it is custom designed in a specific color for a wedding, etc. Adornments include: feathers, (kosher available), self-fabric flowers, Russian netting and veiling, Austrian crystals, colorful patterned silks…many of which are detachable to allow versatility.

Bell-shaped hats that frame the face emerged in the 1920′s (cloches), and are sometimes referred to as “suit hats”. Brimmed hats usually are placed straight on the forehead and graze the eyes. Brims can be stiff, wide, extra wide, and elegantly layered for a gentle see-through look. Very wide-brimmed hats with adornments are usually “derby” hats and are adorned with “ascots”, flowers, satin sashes, or plumes. Many straw hats have a flat top (Julia Roberts’ derby hat in Pretty Woman) and are always meant to worn straight front to back. Hat crowns can be rounded and designed to fit close to the crown of the head, or raised and rounded for more height. The ratio of brim to crown, for most women, is something to consider when choosing a hat. No one wants a hat that wears them!

Finally, despite the gravity defying angles of millinery worn by many guests at the Royal Wedding, the first test of a great brimmed hat is if it looks good worn straight on the head. If you can still see, and the brim is not as wide as your shoulders, you may have a winner! After a hat matches your proportions, you can choose to wear it at an angle.

Cocktail hats or any millinery that is built on a self covered headband or comb are meant to either lean forward with the slightest bit of veiling barely covering your eyes, or again, straight. Very few hats, not even Western wear, are designed to be worn tilted back. The practicality of protection from sun dictates a hat is meant to be worn with coverage in mind. Fashionistas who are choosing a hat for a special occasion, understand that the hat provides ultimate drama but remember…even Ingrid Bergman in Casablanca wore her classic suit hat straight and low enough to emphasize her beautiful lashes!

1) Use a number of passed small plates instead of a three-course dinner, allowing guests to try different foods. Space out presentations and be careful to not have so many choices that guests will sample everything and bring the costs back up.

2) Consider a 2 -3 hour cocktail reception, with a bride’s choice and a groom’s choice of cocktails and hors d’oeuvres instead of a dinner reception. Add music for ambience, but not a band or a dj where you would expect guests to spend time dancing.

3) Work with the caterer to find creative, low-cost alternatives. Focus on fresh, substantial, with a twist.

3) Use cupcakes for dessert, or pass a selection of three dessert tastings. Passing desserts, compared to providing a large sweets table can eliminate as much as $10 per guest.

4. Always skip the champagne toast. Unnecessary expense and it is usually pre poured and warm!

5. Reduce or eliminate cut flowers. Hunt down, borrow, or look through your attics for interesting candlesticks. glass containers, or collectibles and create your design with what
you find. Eco-friendly and very trendy.

For less formal settings, brides should take their cue from the venue. Rustic wedding? Consider attaching all table assignments to a wonderful tree. Beach wedding? Flat rocks or flat seashells also work well as escort or place cards.

Best tip, however, is to have your guest list in two versions: One by table seating, and one that is alphabetical with their table. Having these lists will help you see at a glance who is missing, who is at a different table than you imagined, and helps the wait staff to understand which, if any of your guests, ordered a special diet meal!