Wireless communication systems and processes for hospitality services

A communications system for detecting and pairing the wirelessly transmitting and wirelessly receiving devices via Bump, QR code, Geo Location, Near Field Communications, among other choices of device detection and pairing techniques.

A Method that includes the steps of coupling together a plurality of communication devices where clustered messages on a given request are broadcast as a single object using a “controller” that associates staff members (plurality) so all recipients associated with that table are notified. The controller makes association using Group ID or special key of linked waiters or staff a time of interaction, and any combination of Table ID and Customer IDs.

A method for near field communication using input sensors of portable devices which include:

• 1) thermal/non-thermal sensor that detects an amount related to heat received or released by the heat sensing part from or to an object measured based on the quantity of energy detected by the heat sensing part;
• 2) the light intensity of a smartphone camera where light that enters through the camera lens, and once translated it into an electronic signal, is measured for intensity and proximity;
• 3) the speaker of mobile phones serving as an input signal detector where u/sounds of certain frequencies are captured by a remote device and time difference between the pulse transmitted and the echo received is used to determine the devices distance from each other, and those with the closest distance are authenticated and paired.

A method to review and rate restaurant staff (e.g., waiter, waitress, server, and hostess) based on rating eligibility verification accomplished using customer-staff association key. The review may include a summary analysis of how the server works;

• what are their strengths and weaknesses;
• how they deal with errors and conflict;
• how quick they work, how attendant they are, etc.