Stone does something no other material for restaurant table tops does: it reads as permanent. The trade-offs are weight and chemistry, and both are manageable if they are planned for.
Marble and most limestones are calcium-based, so acid from lemon, wine, vinegar and many cleaning products etches the polished surface. The issue is etching rather than scratching, and it is worth agreeing your cleaning chemistry before the tops arrive.
Weight is the second constraint. A stone top needs a base rated for it and a thickness that survives handling — a thin stone top on a light column is a chipped corner waiting to happen, usually during a table move rather than in service. We supply tops and rated bases together.
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