The guests were not pleased
In a recent TikTok video, user @brideisapersonality, also known as Madison Mulkey, sparked a heated discussion about wedding expenses and staff compensation. The video, which has amassed over 1.5 million views, reveals how Mulkey managed to save a significant amount on her Savannah, Georgia wedding by serving takeout from Chili’s.
@brideisapersonality So happy we did this!! #greenscreen #bride #bridetok #weddingtok #bridal #wedding #2023bride #2024bride #2023wedding #weddingwardrobe #weddingideas #weddingplanning #bridalcontentcreator #brideisapersonality #chilis #weddingfood #weddingcaterer #budgetbride ♬ original sound – MADISON MULKEY
With an opening line of “We served Chili’s at our wedding and this is how much we spent,” Mulkey dives into the details. She discloses that the total cost for the wedding food, which catered to 99 guests and included gluten- and dairy-free specialty meals, amounted to just $1,950.
While Mulkey appreciates the cost-effectiveness of the choice, she also highlights the additional work her wedding party had to undertake. To avoid delivery fees, they personally picked up the food from Chili’s at 11 a.m. on the day of the event, with the reception scheduled for 6 p.m. Mulkey’s aunt, who works in food service, assisted in transporting and setting up the food, providing instructions to ensure proper cooking. This deviation from the usual Chili’s catering service meant the hired servers had to take on cooking responsibilities, with Mulkey’s coordinator stepping in to guide them.
Despite the challenges, Mulkey emphasizes that her experience was unique and suggests that regular Chili’s orders would be hassle-free. She praises the food, including chicken tender sliders, egg rolls, chips and salsa, Cajun chicken pasta, and salad, declaring it a perfect fit for her wedding.
@brideisapersonality Replying to @reputationbestalbumstan ♬ original sound – MADISON MULKEY
While some TikTok users commended Mulkey’s cost-saving initiative, others expressed concern about the additional burden placed on the staff. Questions regarding tips for the staff’s extra work prompted Mulkey to upload a follow-up video to address the concerns. She clarifies that everyone involved, including the Chili’s kitchen staff, the coordinating manager, the coordinator, and the servers, were tipped generously in addition to receiving a substantial hourly fee.
In the midst of the discussion, Mulkey assures viewers that she was considerate of the staff’s boundaries and respectful of their contributions to her wedding day. Despite the updates and explanations, further questions arose, challenging Mulkey’s statements about tipping and the Chilis manager’s policy.
As the debate continues, it is clear that Mulkey’s unconventional choice of wedding catering has ignited a fervent discussion about wedding expenses, staff compensation, and the balance between cost-saving measures and fair treatment of service providers.
