Yes, assume all vegetables are washed in tap water. No restaurant, best or otherwise, is going to bother to wash with bottled or boiled water. Normally I avoid all unpeeled raw veggies, yes indeed--at least at about 95% of all establishments I visit and that includes 5*'s. There are a very few exceptions where I'll be so bold as to eat a salad or uncooked veggies outside my own home where I self-prepare under extreme sanitation procedures. I will, however, during Peking Duck dinners, use the lengthwise-sliced raw scallions, gambling that the amount of bacteria- (or other organism-) laden skin exposed per serving is very small. So far so good. If you are dining with people that won't think you're weird, you can do the old pour-a-cup trick with boiling water or tea, then dunk the suspect veggie (like a scallion bundle) in for a few seconds before assembling your mouthful to eat. I do a version of this (in the kitchen, not at the table) for my own veggies that need to be eaten raw and can't be peeled (scallions, celery, baby carrots, broccoli, etc.) I admit to also doing this in the USA when I prepare raw veggies.