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Checklist for Handling the Death of a Spouse

The death of a spouse can be devastating. Whether you were just married or spent decades together, losing your life partner leaves a hole like no other. It also leaves a long list of tasks to complete, though few require immediate attention.

“They don’t need to do anything right away,” says Patrick Simasko, an elder law attorney and financial advisor with Simasko Law in Mount Clemens, Michigan. He says a surviving spouse should take time to grieve before making big decisions.

When you are ready, tackle the following financial tasks:

— Gather estate and financial documents.

— Request death certificates.

— Notify financial institutions.

— Claim life insurance benefits.

— Open probate, if needed.

— Change beneficiaries.

— Update estate planning documents.

— Review finances and do some tax planning.

[READ: What Happens to Social Security Benefits When You Die?]

Gather Estate and Financial Documents

Stephanie Temporiti, wealth advisor at Hightower Signature Wealth in St. Louis, says financial tasks after a death fall into the categories of now, soon and later. “Now” tasks include funeral planning as well as gathering information required for the steps to come.

Look for the following:

— Will

— Life insurance policies

— Financial statements

— Prenuptial agreement, if applicable

— Passwords to access digital accounts

“Unfortunately, a lot of surviving spouses are women, and they don’t know what the assets are,” says Avigail Goldglancz, partner with law firm Farrell Fritz in New York City. If you aren’t sure what assets or accounts your spouse owned, checking past tax returns might help.

Request Death Certificates

To update accounts and claim life insurance benefits, you’ll need certified copies of the death certificate. Funeral homes often help families obtain these certificates, and Simasko recommends getting 10 to 12 copies to ensure you have enough.

Goldglancz suggests reviewing the description of death on the certificate to ensure it is accurate. That could be important for claiming life insurance.

Notify Financial Institutions

Social Security should be automatically notified of your spouse’s death, but you’ll need to reach out to other institutions individually. If you are a joint owner on an account or a beneficiary, the process of transferring assets to your name is relatively simple. Otherwise, you may need to go through probate to gain access.

“Don’t run out and pay off all the credit card bills and medical bills in the name of your spouse,” Simasko says. “They are your spouse’s bills, not yours.”

If probate isn’t required after your spouse’s death, then there may be no need to pay them. However, Simasko says some credit card companies present spouses with a form that, if signed, results in them assuming the debt. So read carefully before signing any paperwork.

It can also be a good idea to freeze your spouse’s credit. “There have been cases when people would read obituaries and then open credit card accounts (in the name of the deceased),” according to Goldglancz.

A credit freeze can be initiated by contacting the three major credit reporting companies: Equifax, Experian and TransUnion.

Claim Life Insurance Benefits

There’s no time limit on when you can claim life insurance benefits, but if you need money to cover the funeral or other costs, you might want to take this step sooner rather than later.

If you are the beneficiary of a life insurance policy, filing a claim usually involves completing a form and sending a copy of the death certificate. These claims usually “pay out pretty quickly,” according to Temporiti.

You may also need to contact other insurers — such as those for health, dental or disability — to cancel your spouse’s coverage. If your spouse held policies through an employer, the company’s human resources department should take care of this task.

Open Probate if Needed

Probate court oversees the execution of wills and the distribution of assets that don’t have beneficiaries.

“If all the assets are held jointly, then there may not be a need to go to probate,” Goldglancz says. In that case, your spouse’s name is removed, and you become the sole owner, assuming no one else shares ownership of the account.

Depending on your state, you could have years to initiate probate. However, if you plan to disclaim any assets — that is, decline them — you generally need to make that filing within nine months. If your spouse tried to disinherit you in the will, you are still entitled to a portion of the estate, but you may need to exercise your right to that claim within a specific period of time.

[Read: Estate Planning Tips to Keep Your Money in the Family.]

Change Beneficiaries

Couples commonly have each other listed as beneficiaries on retirement, bank and brokerage accounts. When your spouse dies, you will want to update these beneficiary designations on your own account to indicate who should get the assets when you die.

Update Estate Planning Documents

In addition to updating beneficiaries, you probably need to overhaul all your estate planning documents, including your will, power of attorney and healthcare designee.

Simasko suggests waiting until after all the services take place before making decisions about heirs. “Weird stuff happens at funerals,” he says.

If you aren’t sure where to begin with estate planning, look for a trusted professional to help.

“It’s a great time to get connected with a financial planner because they can help coordinate all these things and take work off a surviving spouse,” according to Temporiti.

Review Finances and Do Some Tax Planning

Both your income and expenses are likely to change after the death of a spouse. Whether you work with a professional or DIY your budget, you’ll want to reevaluate where you stand financially and perhaps amend your future goals.

“You have a good opportunity to pull extra money out of retirement plans,” according to Simasko.

A newly widowed person will file their next return using tax brackets for married couples but may be reporting significantly less income. That may make this first year a good time to pull additional money from traditional IRAs or 401(k) accounts if you are older than age 59 1/2. Even if you don’t need the money, you are likely to pay less tax on the money now than when you are filing under single taxpayer brackets in the future.

Talk to a tax professional for more information on this and other tax savings strategies.

[READ: How to Pay Less on Retirement Account Withdrawals.]

Be Mindful of Your Mental Health

Throughout this process, be aware of your own emotional and mental health needs. Most money matters can wait.

“There are decisions that definitely shouldn’t be done in the first year,” Temporiti says. “Don’t make big financial decisions while in heavy grief.”

National nonprofits such as Gilda’s Club and GriefShare offer bereavement support services that some people find helpful. Others find their grief is more manageable when they stay connected to family and friends. If your spouse was in hospice prior to their death, the hospice provider may have grief resources available, or you can call 2-1-1 to find other assistance options in your area.

More from U.S. News

Can You Collect an Ex-Spouse’s Social Security Benefits?

The 401(k) ‘Super Catch-Up’ Contribution Guide for Ages 60+

A Retirement Plan for the Longevity Age

Checklist for Handling the Death of a Spouse originally appeared on usnews.com

Update 05/27/26: This story was previously published at an earlier date and has been updated with new information.

Asia’s next great gourmet destination? Inside Indonesia’s fine-dining revolution

More than 120 years ago, Eliza Ruhamah Scidmore, National Geographic magazine’s first female writer, photographer and board member, chronicled her travels through colonial Indonesia in her book “Java: The Garden of the East.”She was particularly fascinated by a feast known as the rijsttafel (rice table), a multi-dish banquet that was served in the grand Hotel de Nederlanden in Batavia, as Jakarta was known then.Scidmore vividly recalled a “conglomerate mountain” of food, including bits of fish, duck, chicken, beef, omelettes and onions piled alongside steaks, salads, curries, chutneys, spices and tropical fruits.The sumptuous spread had something to satisfy everyone amongst the 100 or so guests that filled the grand dining hall — even the “squeamish folk, unseasoned tourists and well-starched Britons with a small sense of humor.”Like Scidmore, most early Western documentation of Indonesia’s flavors focused on the opulent colonial feast. Little else was known about the diverse and rich flavors found across the enormous archipelago, in spite of it being home to the fabled Spice Islands, which sparked a 16th- and 17th-century “spice rush” for cloves, nutmeg and mace by Portuguese, Dutch and British traders.In more recent decades, the world has become better acquainted with some of the beloved humble foods found in Indonesian homes and warungs (street-side eateries), with satay, nasi goreng and beef rendang among the most familiar dishes beloved by travelers.But now, there’s a rising number of contemporary chefs who are elevating the national cuisine on the global stage by reimagining its famous spices into fine-dining experiences, while sharing the sophisticated stories of Indonesian flavor through a different lens.Made up of thousands of islands dotted across two oceans, Indonesia is the world’s largest archipelagic country. It would be an understatement to say the country’s cuisine is wildly varied.As a result, “the existing understanding of Indonesian food culture is very shallow,” says William Wongso, an Indonesian culinary expert and author.Boasting an enviable array of regional ingredients and flavors, the country’s chefs have been working to educate international gourmets — and even locals — about the beauty of Indonesian cuisine.And Jakarta, its capital city, has become a breeding ground for the movement. Wongso compares it to the dining scenes in New York or Shanghai, which draw talent from all over their respective countries. “Everybody wants to come here to make a thing,” he says. “So people from different regions bring flavors and food cultures.”Some open humble warungs and serve their home cooking. A few look beyond recipes and focus on elements that make Indonesian cuisine unique for a wider audience, reinventing the whole experience.A modern, fine-dining blueprintEnter August, which opened in 2021 inside a gleaming skyscraper in Jakarta’s central business district.The duo behind the concept, Jakartan Hans Christian and Budi Cahyadi from the Indonesian island of Lombok, were definitely not the first people to promote Indonesian flavors — Christian emphasizes figures like Wongso, for example, who have been championing gastro-diplomacy abroad for decades.But August has spearheaded a new format and standard for the country’s fine-dining restaurants: a modern, Indonesia-inspired tasting menu operating at a world-class level of culinary execution and service.The industry has already noticed. August became one of the few Indonesian restaurants to achieve international recognition, placing 42nd on Asia’s 50 Best Restaurants 2026 and earning accolades at The Best Chef Awards.“When I came back to Jakarta, you either had classic French fine dining or very casual bistros, mostly run by expat chefs,” says Christian, who sharpened his skills in Malaysia and the United States before returning to Jakarta in 2016.“There were no locally grown chefs doing their own thing with their own roots or interpretations. For me, August is about the pride of telling our own story … and a responsibility to not only embrace our roots, but also relearn them.”Cahyadi, with more than a decade of hospitality experience in a luxury hotel, agrees. He currently helms the front of house in August’s dining room.“In Jakarta, you either had to pick a place where the food was good but the service was lousy, or a casual place where service was bad but food was decent. When I met Hans, I knew it was time for a place where food is excellent and hospitality is delivered at the exact same time,” he says.In 2019, the two started August as a private kitchen concept before turning it into the current restaurant in 2021.Inside August’s intimate dining room — warmly lit with dark wood accents and a bright, open stainless-steel kitchen at the end of the dining room — the restaurant’s two tasting menus blend familiar Indonesian flavor profiles into completely unexpected forms.Their daikon dish is inspired by the format of Japanese agedashi tofu — silken tofu coated in starch, deep-fried until golden brown and traditionally dressed in dashi sauce.August’s version is served with a cuko sauce — a sweet and sour reduction made with tamarind and palm sugar featuring a tangy umami taste.It reminds locals of eating pempek, the Indonesian fishcake. A drizzle of andaliman pepper oil, Indonesia’s version of Sichuan peppercorns, gives the dish a unique, numbing spicy kick.Another highlight features Japanese Kimendai fish cooked by pouring hot oil over the scales until it crisps up while keeping the flesh tender. It sits in a kuah garang asem (yellow sour curry sauce) from the Central Java region.The sourness comes from a native green fruit called belimbing wuluh (or bilimbi), which looks like an oblong tomato but tastes extremely acidic, while ginger flowers provide a touch of freshness.The curry base is made from a yellow bumbu — made of aromatics such as turmeric and lemongrass. Often compared with France’s mother sauces (a group of five master sauces, such as Béchamel and Hollandaise, that are said to be the foundation of classical French cooking), Indonesian bumbu are spiced sauces that take hours to caramelize and form the base of many different dishes.Christian says that August has slowly evolved over the years, with more Indonesian flavors being incorporated into his menu as the team gains confidence and the demand grows.“In the beginning, our menu leaned more towards classic European because that was my formal training. When more international guests came, they expected more Indonesian flavor,” says Christian.Now, with half of their guests coming from overseas, the team tries to find the balance carefully without being intimidating.“Finding that balance was crucial — doing modern Indonesian cooking in a way that’s exciting for locals without just putting expensive ingredients in a traditional dish. We want to start from a product or a cooking method and create something new out of that idea,” says Christian.The founders admit that Jakarta has few fine dining concepts compared to fellow Southeast Asian cities such as Kuala Lumpur, Singapore, Manila and Bangkok.“We knew we were a few years behind, but we are in progress to catch up. Over the years, the interest from people who want to learn and taste the flavor of Indonesia is growing,” says Christian. “For the past five to six years, we’ve been on a mission to prove people wrong.”It wasn’t easy. It wasn’t just about the menus, but the operation.They were the first restaurant to impose a reservation fee for diners in Jakarta. It also took a few years to educate their diners to be punctual for the tasting menu so the table could start the menu together – an often tricky feat in Jakarta traffic.But August’s success helped set new operational benchmarks for the city, proving that local diners were ready to enjoy high-end tasting menus.In the years since, Jakarta’s fine-dining community has expanded rapidly.ESA, opened in 2023, proudly offers a menu called New Jakarta Cuisine. Kindling, which opened the following year, blends Indonesian-Chinese dishes with French technique. Selera, newly opened this year in the Keraton at the Plaza hotel, emphasizes the nation’s culinary heritage with local ingredients.Outside the capital, things are changing, too, particularly in the country’s tourist hotspots. Bali, for example, has evolved to offer more than just fine resort dining and Western restaurants catering to visitors.Locavore NXT, helmed by Dutch-Indonesian duo Eelke Plasmeijer and Ray Adriansyah, serves a tasting menu that highlights local ingredients. The independent concept also has a farm, laboratory and store.Meanwhile, young, local and independent concepts are slowly increasing elsewhere in the country.Overlooking the historical Prambanan Temple and Mount Merapi, Suwatu in Yogyakarta, the royal cultural heart of Java, is an upscale hillside restaurant with a menu packed with local dishes cooked by local villagers.In Bandung, both MMBS (Mari Merangkai Bunga Seroja) and Plataran Bandung serve local Sundanese cuisine, with hyper-seasonal tasting menus featuring a creative twist.Not just about the price tagAt the same time, classic Indonesian restaurants are reexamining the stories they would like to tell.For a long time, the 1945 Restaurant inside the Fairmont Jakarta has been regarded as the city’s only high-end Indonesian restaurant in a five-star hotel.Taking over as the chef de cuisine this year, Yopi Tumeru has been determined to inject fresh ideas into the 11-year-old establishment — and he was inspired by the traditional rijsttafel concept.His vision of the legendary feast isn’t only a sumptuous buffet but an educational exploration of Indonesian cuisine.“For many years, Indonesian food was presented either as home cooking, street food or part of a hotel buffet… Our Rijsttafel was designed as a culinary journey through the archipelago. We preserve the generous and communal character of the traditional experience while refining the portions, presentation and sequence,” Tumeru says.The menu includes dishes such as wagyu beef rendang, duck leg confit with sambal madura, tuna collar rica-rica (rahang tuna), tempe nachos and es teler cheesecake — all created to shine new light onto old dishes.For chefs like Tumeru, presenting Indonesian cuisine in a haute gastronomic format isn’t just about slapping on higher price tags and using expensive ingredients.They are proudly showcasing the often undervalued Indonesian cuisine — from the ingredients, the knowledge and the labor to the cultural heritage.“Rendang, for example, is not simply beef cooked in coconut milk. It requires patience, careful control of the heat, and an understanding of how the spices develop over time,” says Tumeru, who feels chefs have a responsibility to help guests appreciate that complexity.Despite giving Indonesian cuisine an upscale makeover, all of the chefs insist their roots and hearts remain with the humble, family-run warung. They encourage diners to ask for street-food tips, which might otherwise feel intimidating without a local guide.The movement isn’t about replacing affordable neighborhood joints. It’s about broadening how the world sees Indonesian food, using fine dining as a welcoming gateway into their country’s vast culinary heritage.“There is still a mindset that Indonesian food cannot be expensive — that is not true,” says Wongso.“These high-end restaurants, if they’re doing it right, they’re quite helpful in changing people’s mindsets. Indonesian food cannot be cheap. It takes immense labor and skill. A single sauce or spice paste takes hours of balancing and preparation. You can Google many things, but you can’t Google taste.”​The-CNN-Wire™ & © 2026 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
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