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GoodQuestions
For Ideal Vendors

SHARON NAYLOR SPECIAL TO THE JEWISH NEWS

larming a wedding
means hiring various
professionals and
vendors who will
create your big day. These are
big decisions, which can make
or break your entire wedding,
so you must shop smart when
choosing a caterer, florist, mu-
sicians, photographer, videog-
rapher and anyone else who
will have a hand in your cere-
mony or reception.
Your two goals should be to
hire the best person for the job
and to avoid getting ripped off.
It just takes a handful of ques-
tions to do both efficiently.
Where do you start? Who
do you hire?
You might flip open the yel-
low pages and choose the
florist with the biggest ad. You
might think that a photograph-
er with a big corner storefront
in the center of town will do a
better job for you than the man
who works out of his home of-
fice. These surface appearances
should not be your only crite-
ria.
After all, just because a ven-
dor has a big store doesn't nec-
essarily mean he'll give you the
best service at an affordable
price.
The only true way to choose
the best vendors is to interview
and investigate. Protect your-
self, your wedding and your
budget with these questions to
be included in your interview
with all potential vendors,
from the florist to the caterer to
the photographer and beyond:
Do they belong to a profes-
sional organization?

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This is very important, since
many organizations have strict
rules of professionalism and
conduct for membership.
Checking with an organization
is like getting a seal of ap-
proval, which will help you
make your decision. Look up
professional organizations in
your local phone book,
through library question/an-
swer lines or through the toll-
free directory, (800) 555-1212.
How long have they been in
business?
This criteria is mainly subjec-
tive. Just because a videogaph-
er has been in business for 10
years doesn't mean he's any
good. A recent college gradu-
ate with just two months un-
der her belt may do just as
professional a job. Use this in-
formation only as an addition
to the truly helpful data.
Where did they get their
training?
A pastry chef trained at a
prestigious culinary institute
has the knowledge and back-
ground that could give her the
edge over a self-taught baker.
Always ask for samples and a
portfolio. The truly professional
will be glad to oblige.
Do they (cater/bake
cakes/photograph) full time?
Do you want to entrust your
wedding to someone for
whom catering is "just a hob-
by"?
How many weddings will
they be doing at that time?
You want to hire someone
who doesn't have four wed-
ding that weekend because
you want their undivided at-