Insurance – Credit/Debt Management:
Save several hundred dollars by purchasing auto insurance from a licensed, low-price insurer. Call your state insurance department for a publication showing typical prices charged by different companies. Then call at least four of the lowest-priced, licensed insurers to learn what they would charge you for the same coverage.
Talk to your agent or insurer about raising your deductibles on collision and comprehensive coverage to at least $500 or. If you have a car valued at under $3000, consider dropping these coverage altogether. The other vehicle is still covered by insurance if an accident is your fault and if it’s not your fault, your vehicle is covered by the other driver’s insurance.
Drop unnecessary coverage. Do you really use towing and road service? Is medical duplicated on the job? “Rental” usually has too many restrictions to be of value.
Teens can get a good student discount with a gpa of 3.o. Also, notify your carrier when you have 3 years driving experience since often this means a lower cost.
With one ticket you can go to traffic school and get the point(s) taken off your record so that your rates do not increase. The Internet has made it easy to take a traffic course electronically at a fraction of the cost. Check with your local DMV office if this is an approved method for your county.
If you are 55 or over, there is a course you can take called the “mature driver test”. Take it, pass, and your insurance company can lower your rate.
Multiple cars usually provide a discount on the second car. Also, if you have homeowners insurance, you can sometimes get a break if you carry both auto and homeowner.
Insurance – Credit/Debt Management:
“Food Purchased at Markets:
You can save hundreds of dollars a year by shopping at the lower-priced food stores. Convenience stores often charge the highest prices.
You will spend less on food if you shop with a list and never shop when your hungry.
Shopping when it is slower not only saves time, but means less time standing near ‘compulsive purchase’ merchandise near the checkout.
You can save hundreds of dollars a year by comparing price-per-ounce or other unit prices on shelf labels. Stock up on those items with low per-unit costs.
Preparing meals rather than pre-packaged meals can save hundreds of dollars per month. If you don’t have time to prepare during the week why not prepare on days off (make it a FAMILY project) and make multiple meals.
Put portions in a plastic bag and freeze it. Instant dinner— but pre-prepared to save.
Clip coupons and organize them by food group or in an expandable check file. DO NOT BUY simply because you have a coupon. Best new deal is that a lot of stores (Safeway locally) have come up with a coupon card. You get automatic coupon price w/o clipping.
You are missing a good deal if you do not frequent “Day Old Bread” stores. You’ll save 33-50%. I rarely pay more than $3-4 for a full bag of bread.
Check for Food Co-Ops in your area. Sometimes joining is only a matter of volunteering for a couple hours per week; yet you can save up to 30% sometimes over conventional stores.
Knowlege of grocery store merchandising can help offset being “snared”. Milk is usually at the back to get you to walk by all the other aisles first. Profitable items are usually at eye level. The bakery is usually at the front to entice you with a fresh baked smell. Compulsive items (candy, gum, tabloids, TV Guide, etc) are at the checkout.
Always check your receipt before you leave the store. Honest errors occur— people can input with the wrong or non-sale price to the computerized scanners and cashiers can also make mistakes.
Plan ahead and get everything you need. Try not to shop more than once a week. The more you go, the greater the temptation to pick up something you don’t need. It also wastes time and gas.
Shop by unit prices and have a calculator.
“Loss leaders” are exceptionally low priced items which the retailer will loose money on to lure you in. However, if other items you need cost more, it is not a good deal.
You may prefer one store for its meats and another for its produce. That’s ok as long as you’re not spending the whole day driving all over the city just to get the best prices.
Stock up on items that will keep and that you can use if you can get a bulk discount.
Store brands or generic items are always cheaper.
You can usually save by buying uncut (unskinned) meats. Recognize the price difference between bone and no-bone cuts. Unless the difference is significant, no-bone is usually the far better buy.
Reduce spoilage by planning your grocery-store stop for last. When you reach home put foods away quickly. Frozen and refrigerated foods should be handled first.
Call the Toll Free Directory (1-800-555-1212) and get the numbers of the companies that make your favorite products. Call and ask to be put on their mailing lists. You can get lots of coupons and free samples.
Eat organic foods when possible. Your best bet is your own garden.
Shipped fruits and vegetables usually cost more and usually have chemical preservatives.
Buying lean cuts is better for you and saves waste.
Read the labels of all processed foods. All ingredients are listed in order of quantity. (Cookie fat content— rub it on a napkin. If it leaves a grease spot, it probably has at least 50% fat.
Save leftovers but do not store unused food in its opened can. Use reusable storage containers. More nutrients are retained if you keep your vegetables whole or cut as little as possible when cooking. Try not to overcook.