Anyone gone cashless with their tasting room?

[Longleaf Distilling]

We're gearing up to open our tasting room and I was wondering what people with public tasting rooms had to say about going cashless or card-only? 

I've run a retail store in the past and cash was a constant headache while only accounting for around 5% of transactions. From what I have been told, a bar-type environment is quite different. Can anyone chime in on their experience with dealing with cash in the tasting room? 

[Golden Beaver Distillery]

We've been cashless from day one 2 1/2 years.  You get the occasional moan and groan from a customer, but I love the fact my staff doesn't need to worry about counting cash at the end of their shifts, theft issues, and I do have to run to the bank to make deposits.  Most customers are earning points on their cards these days anyway.

[Tom Lenerz]

We went cashless during the peak of Covid for a bit, and it was really nice from a management standpoint, but had too many complaints to ditch it permanently.