The majority of kitchen work tables you'll see aren't constructed from wood, but wooden options do provide some unique benefits. However, it's important to consider what will be best for your establishment. See below for the benefits and detriments of working with wooden tables.
Wood is naturally heat-resistant when contrasted to steel or other types of metal making it safer when handling or working with food just out of the oven. Wood is also less likely to cause damage to cooking knives. Plus, wood is more antibacterial than metal such as stainless steel, so small cuts or grooves are less of a worry for harbouring pesky bacteria.
Wooden work tables are popular in bakeries specifically because dough is often handled directly on worktop surfaces. Wood's heat conductivity is lower than stainless steel's which helps control food products' temperatures. It's also a surface that's less sticky than steel so dough is less likely to get stuck. Wood dampens sound better than metal, it's not as hard on knives, and has natural antibacterial properties therefore reducing the risk of cross-contamination.
Wooden work tables also have a wonderful "old world aesthetic" providing you and depending on your establishment's set-up, your customers with a rustic charm and appeal. However, it's important to note that wooden tables do not last as long as steel alternatives, being more susceptible to cuts, scratches, warping, and cracking. They require more maintenance such as oiling and sealing. Wood is also more expensive, both at the initial purchase and during the long-term upkeep. Wood is also heavier and of course, flammable.