You can go for them if they don't require a master's certification—basically, if the job isn't strictly regulated. Just double-check which professions have those requirements and see if your credentials actually line up.
Regulations change practically every day—it’s hard to tell how often they actually update this site. You might want to dig through the forums to find some old threads where people were arguing about who qualifies and who doesn't... just to see how outdated that info really is.
When you're first setting up an LLC, don't forget to budget for the official seal and that wall plaque for the office I can't quite recall if I shelled out any cash when I launched my business—honestly, I don't think I did
You don't actually have to pay yourself a formal salary through your small business. I cover the payroll taxes for some $567 and don't run a regular paycheck, but I can always pull cash from an ATM whenever I need it.
It takes a few days—really depends on what kind of business you’re running and if the inspectors actually need to swing by your site or not... I filed my paperwork for those SBA grants back in July, but didn't officially launch until September. When it came time to actually get moving, they let me pick my own start date—I ended up taking an extra couple of days just to breathe, though I could have started immediately if I wanted to.
When I was trying to get the scoop on the opening, I ended up trekking over to the local Chamber of Commerce office about ten times—it’s exhausting. You honestly can't wrap your head around the whole process with just one email or a quick phone call 🙂 most of the staff there act like they're perpetually on vacation.
When I was setting up my small business—dealing with all those endless forms at the local Small Business Administration office—there was this one specific questionnaire asking if the business was seasonal and what the exact dates would be. Basically, they just throw a bunch of questions at you and let you figure it out.
How are we thinking about the layout? For instance, if there are 6 people at the head table, that’s two trays right there—then you've got 74 guests spread out across the rest. Depending on whether you go with round tables (maybe 7 or 8 of them) or space them out more to keep certain groups from mixing, you might end up with more tables. Some people just put one tray down and then top it off with extra sweets later. At our wedding, we overdid it and ended up with two massive trays per table. Ugh. If you just do one tray per table, say 10 trays total (8 guest tables plus the 2 for the couple), then 5000g divided by 10 equals 500g per tray. That's half a kilo per round table. Personally, I'd grab more than that just to be safe—even with all the food and drinks, people rarely actually finish the dessert.
Taylor Kelly2 said:I realized I still owe everyone my cake review 😍 —just a little late to the party, I suppose—but I wanted to circle back and share some praise. 😁 http://imageshack.us/photo/my-images...757363383.jpg/
A few cookies 😁 it’s really up to you My mother-in-law used to hand out massive one-kilogram bags to her close relatives—if not more—since she always ended up with a mountain of leftovers. She’d just pass them out the next day when they came over for lunch. In our house, we kept things simple with little boxes, putting maybe six or seven cookies in each.
Jeremy Kern said:At the last wedding I hit up, they served sweets from Emma (Chicago), and honestly, they were incredible.🙂 But I’m not dropping $110, let alone $27/lb. Especially since we're looking at 50-55 pounds total; it's just not worth that kind of money.🙂
That's way out of my budget 🙂 The ones we used were $25/lb including the platter service (standard bakery style, usually $23/lb), and they were great—even the ones from the local shop that were in our shortlist ($27/lb). In the end, we spent: $852 on the platters (we got 20kg on trays and 15kg to give away—we ended up with a ton left over, so we definitely overbought) and a cake from a bakery in the suburbs, about $633 (one tier was left over, again, we overdid it on the order 😁)
Our flavors were pretty basic—one layer orange and chocolate, one cherry, a layer of Milka, and then a mix of white and milk chocolate. Something like that. It was from Monica's. At one wedding we had a cake from Emma (Chicago) and it was flawless—just like the cakes and pastries we had from the local bakery at two other weddings.
Most of the time, your pension gets cut if you go out and start your own business—it’s a headache. Like Henry Edwards33 mentioned, there are a ton of specific rules to navigate, so you really ought to look into them first.
I’ve tried the ones from Absalom and Tom & Jerry before my wedding—honestly, there are plenty better options out there, so you can pick any of those three and it won't matter much 😁 though I haven't given the third one a shot yet.
