Your wedding can be as traditional or unconventional as you want, but there are a few rules to follow so the weeks leading up to the big day are less stressful. Invitations and RSVP cards convey what your wedding day will be all about, but it is crucial to capture the information needed to finalize the menu, seating chart, place cards, and many other details.
Invitations should be sent out to six to eight weeks before your wedding in order to provide your guests with enough time to make the necessary travel arrangements. Destination weddings require a little more planning, so make sure to give your guests at least 3 months notice.
The RSVP cards included with your invitations should have a deadline of 2-4 weeks before the wedding date. It is important to leave enough time to track down that lazy cousin that hasn't responded. It is important to have accurate numbers to finalize the head count for catering, seating, floral, programs, and many other aspects of décor. Before setting an RSVP timeline, first check with the caterer about the final headcount deadline and adjust accordingly.
Wedding RSVP Wording
Your wedding RSVP card wording can be as formal or as unique as you would like. Don't be afraid to let your personalities shine. Keep it clean though! No matter what direction you take there is some basic information you need to include.
1. Response Date
Here are a few examples:
- RSVP by the Twentieth of July
- The favor of a reply is requested by the 20th of July
- Please respond by the 20th of July
- Kindly reply by the 20th of July
- Your reply is requested by June 20
2. Guests names
Traditionally done by writing "M___________"
“Name” or “Name(s)” followed by a line is also acceptable.
3. “Accept” or “Decline.”
The “accept” and “decline” area should have a checkbox. Instead of the standard "accept" or "decline" you can get creative, but remember to be tasteful. Below are a few fun examples:
4. Entrée preference.
If serving a buffet, there is no reason to include this section. Plated meals with MORE THAN ONE option should have an area for your guests to select their entrée.